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. These baked wonders are delicious toasted or warm and tender straight from the oven. Try this recipe with blue cornmeal for a violet-hued treat. You can tinker with this recipe by using almost any fruit. Obvious choices would be other varieties of berries, but you can also use cherries, apples, pears, peaches, plums. Just be sure to pit or core and peel tough-skinned fruits before cutting into berry-sized chunks to mix with the sugar in Step 2.
Ingredients
Cooking spray
2 spray(s)
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
1% low fat buttermilk
1 cup(s)
Honey
⅓ cup(s)
Unsalted butter
3 Tbsp, melted
Egg
1 large egg(s), 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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