Blueberry Breakfast Tops
7
Points®
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)
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)
1% low-fat buttermilk
1 cup(s)
Honey
⅓ cup(s)
Unsalted butter
3 tbsp(s), melted
Raw egg
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.
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