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Lisa's Blueberry Muffin Scones


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Rate this recipe 4.5/5 (23 Votes)


  • 1 cup plus 2 tbsps flour
  • 1/4 cup granulated sugar plus 1/8 tsp
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream ( I use lite)
  • 2 tbsps canola oil
  • 1 large egg, beaten
  • 1/3 cup blueberries


Preparation time 15mins
Cooking time 35mins


Step 1

In a small bowl, combine all dry ingredients. In a stand mixer, whisk sour cream, canola oil, and egg. Stir dry ingredients into wet ingredients and blend until moistened. Fold in blueberries. Fill six greased jumbo muffin cups to half full. Sprinkle with remaining 1/8 tsp sugar.

Bake at 400 degrees F for 15-18 minutes. Cool for 5 minutes before moving to wire rack.

NUTRITION INFORMATION: Serving size: 1 muffin. Calories 213, calories from fat 85.5, Total fat: 9.5g saturated: 2.8g, monounsaturated 4.1g, polyunsaturated 1.7g, trans 0

Cholesterol 41 mg, Sodium 257.8mg, Total Carbohydrate 28g, Dietary Fiber 0.8g, Sugars 9.8g, Protein 3.9g

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