Blueberry muffin – scone

I have been crazy busy this last week with working on a design consulting gig I was honored to be asked to do. This would be my first paid design job but I have given my friends over the years much advice on how to update and refresh their place for an update or a sale, pick paint colors, choose flooring, countertops you name it. My husband is a contractor so together we have re-done several houses together and thankfully he made time for this current gig. He wanted to make sure that my first paid job was a success. The couple arrived home from vacation last night and we got a very enthusiastic phone call with how much they loved everything we did. It felt really good; I’m proud of us; we make a pretty good team.

Blueberry Muffins

So for the last few months I have been researching and gathering supplies for a master bath re-design. Which ended up out into the bedroom and then a beautiful backsplash out in the kitchen. The goal was to have all the main components in house before construction started. This past week was spent on the final details so a lot of running around for me picking up more tile, more grout. I even spent about an hour in a stone debris pile looking for a small piece of marble, granite or some stone for a small shelf topper. So not a lot of cooking or baking time for me this past week.

Blueberry Scones
Blueberry Scones – I felt the need to tell you what they were, since they do not look like a scone

I posted these recipes back in 2014 so I apologize for the; just OK pictures but I remember them well and they were delicious. I think I have some frozen blueberries in the freezer and a blueberry scone might be in my baking in the oven before the end of the day. I will have to work on my presentation skills; boy do they look rustic. I really don’t need another piece of kitchen equipment, such as a scone pan so I better step up my game.

Blueberry Muffins



  • 2 cups all-purpose flour
  • ¼ cup sugar
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup buttermilk
  • ½ cup sour cream
  • 2 large eggs
  • 3 tablespoons butter melted - for batter
  • 2 tablespoons butter melted - for after baking
  • 16 ounces blueberries
  • sugar in the raw for dusting


  • Preheat oven 400’ grease 12 muffin cups, set aside
  • Add all the dry ingredients to a medium sized bowl and stir together; set aside.
  • Whisk together buttermilk, sour cream, eggs and 3 Tbs butter.  Add to flour mixture. Stir until just moistened. Do not over mix; batter should still be lumpy. 
  • Gently fold in the blueberries.  Spoon batter into prepared muffin cups. Filling each three-fourths full; bake 18 minutes or until golden brown. 
  • Brush with remaining butter and sprinkle with Turbinado Sugar aka Sugar in the Raw.
  • Cool in muffin cups on a wire rack for 5 minutes.  Make sure to let the muffins rest the 5 minutes so they don’t fall apart but do not wait too long that they become soggy.


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Blueberry Scone



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoon sugar
  • 5 tablespoons unsalted butter cold
  • 16 ounces blueberries
  • cup heavy cream


  • Preheat over 400’ either use parchment or silpat lined baking sheet.
  • Gently whisk dry ingredients together into a medium sized bowl.
  • Grate the butter on the course side of a box grater and add to the dry ingredients; gently toss to combine. 
  • Fold the blueberries into the dry mixture. Make a well in the center and pour the heavy cream in.
  • Fold everything together just to incorporate; do not over mix.
  • Divide dough into 12 equal pieces and form into mounds.
  • Bake 16-20 minutes or until tops are barley golden brown


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