Photo of Blueberry Breakfast Tops by WW

Blueberry Breakfast Tops

6
6
6
SmartPoints® value per serving
Total Time
27 min
Prep
12 min
Cook
15 min
Serves
12
Difficulty
Easy
A cross between a muffin top and a scone. They’re great toasted or fresh out of the oven. Use blue cornmeal for a violet-hued treat.

Ingredients

Cooking spray

2 spray(s)

Fresh blueberries

1¼ cup(s), fresh (or thawed, if frozen)

Sugar

2 tbsp(s)

All-purpose flour

1¼ cup(s)

Uncooked unenriched white cornmeal

¾ cup(s)

Baking powder

1 tbsp(s)

Baking soda

¼ tsp(s)

Table salt

¼ tsp(s)

Low-fat buttermilk

1 cup(s)

Honey

cup(s)

Unsalted butter

3 tbsp(s), melted

Egg(s)

1 large, beaten

Instructions

  1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
  2. In a medium bowl, toss blueberries with sugar; set aside.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
  4. In a small bowl, whisk together buttermilk, honey, butter and egg. Pour wet ingredients into flour mixture and beat thoroughly to combine; fold in berries.
  5. Place twelve 1/4 cup scoops of batter on prepared baking sheet about 2-inches apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 per serving.

Notes

Also great made with blackberries or raspberries, or a combination of berries.