Whole Wheat Blueberry Scuffins

Is it a scone?

Is it a muffin?

No!

It’s a scuffin!!!!!

I never baked.

Well, there were the days of the ‘wake and bake’ but that’s a whole nuther story and style of baking altogether.

I did not want to bake because I feared baking ingredients.

I believed that the ingredients used in baking were BAD!

Flour, butter, eggs, sugar.

BAD. BAD. BAD.

Yet, I was eating baked goods out of the house because I craved them. And I usually did not eat high quality baked goods and then would feel felt quite crappy all around for doing so.

About a year ago I ceased fearing much of anything and began living a lot more.

Then one day I decided to unabashedly bake something.

I used flour, eggs, sugar, AND butter.

It was fun.

And quite delicious.

It was nice to have baked goods around.

So I kept on bakin’. And was happy to do so because I could control what I put in them and did not always have to make something completely decadent and over-the-top.

Lately, I’ve been baking the scuffin. Scones are too dry IMHO and muffins can be tricky.

I use all organic ingredients, whole wheat, real everything, and not too much sugar.

They are super delish.

Whole Wheat Blueberry Scuffins

2 cups whole wheat flour
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 – 1 1/2 cup frozen blueberries (or fresh)
2 large eggs, beaten
1 cup yogurt
1 teaspoon vanilla extract

All ingredients used were organic but you can use non organic, of course.

Preheat the oven to 350°F.

Lightly grease a large (or 2 small) baking sheet, or line with parchment.

Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients with your fingers or a food processor just until butter is flecked throughout. Gently mix the blueberries with the dry ingredients.

Stir together the eggs, yogurt, and vanilla extract. Add to the dry ingredients and stir very gently, just until combined.

Scoop 8-10 portions of the mixture onto your baking sheet/sheets. Do not worry about shape or if one has more mixture than the other. Just go for it.  And you can make smaller or larger ones if you’d like. I’m okay with whatever you decide.

Bake the scones for approximately 25 minutes, or until lightly browned and a knife or toothpick inserted into a scuffin comes out dry.

Take off baking sheet and place on wooden cutting board or plate to cool. Or eat right away! 🙂

Enjoy!

Let me know if you try them or what your favorite baking treat is!

Love,

Adrienne

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7 thoughts on “Whole Wheat Blueberry Scuffins”

  1. Mmmmm… scuffins! You know I want one (or three). I have all ingredients on hand except the frozen blueberries. Ate ’em up last week in my shakes. Gotta buy more.

    1. Let us know how they turn out! What’s great is you can make a bunch of small ones and snack on one or two (ya know, if you can, and I know YOU can. I cannot, of course :)). And the kids love them too! Much better than the store or coffee shop variety. I’m going to try and make some homemade breads soon too!

    1. i am loving that crazy assed idea!! we always used the frozen blueberries (or boo-bears as we call them here at the martin household) but i think mixed berries sounds even better. thanks for the inspiration!

    1. That sounds great!! I have some leftover sour cream (don’t you always when you buy sour cream?!?!) and I didn’t know what to do with it so I will add it to the next batch o’ scuffins! Glad you like the recipe and thanks for your ideas! xo

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