6

Blueberry Breakfast Tops

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), or frozen and thawed

sugar

2 Tbsp

all-purpose flour

1¼ cup(s)

uncooked unenriched white cornmeal

¾ cup(s)

baking powder

1 Tbsp

baking soda

¼ tsp

table salt

¼ tsp

low-fat buttermilk

1 cup(s)

honey

cup(s)

unsalted butter

3 Tbsp, 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.

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