Blueberry Biscuit Muffins

Blueberry Biscuit Muffins

I love a good blueberry biscuit.  Something about the combination of the lighter dough and fresh fruit appeals to me.  So I decided to try and tweak them into a quicker mixin’ and easier preparation, thus Blueberry Biscuit Muffins!  So the bread is somewhere between the two: part muffin, part biscuit, all tasty.

Blueberry Biscuit Muffins | A Biscuit & Muffin Combined into one easy, one bowl recipe!

I use a combination of butter and coconut oil {you could also use crisco}, but feel free to go all butter, if that is your thing.  Either way these delicious little treats are sure to please and make a great brekkie on the go.   As another side note – I started out with the intent of using all baking powder for my “biscuits”; however, I ran out!! I felt like a failure as a Sunday baker and refused to go to the store.  So in lieu, I used cream of tartar.  Feel free to use a full 2 teaspoons of baking powder and omit the cream of tartar, or not! 🙂

Blueberry Biscuit Muffins | A Biscuit & Muffin Combined into one easy, one bowl recipe!

                                    makes 24 small biscuit muffins

  • 3½ cups AP flour
  • 2 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1 cup cream {whole or 1/2 & 1/2}
  • 1 stick of butter, melted
  • 3-4 Tablespoons of Crisco {or solid coconut oil}
  • 1½ cups blueberries
  • Additional room-temp butter for serving

DIRECTIONS: Preheat the oven to 400F; Line two 12 muffin cups in a muffin baking pan with paper liners. {or do jumbo… or do less in medium size, by over-filling tins}.  In a microwave safe bowl melt your butter with your Crisco {or coconut oil};In a medium mixing bowl combine the egg, milk, and melted butter mixture; whisk until fully incorporated and one even color.  Now add the Flour, sugar, baking powder, cream of tartar and salt and stir just until it forms a moist lumpy batter.  {It will almost feel too dry, but just trust the system, this is the nature of biscuits} Gently fold in the blueberries. Spoon {I use el Ice Cream Scoop} the batter into the liners, filling each to level of muffin tin. Bake 16 – 20 minutes or until golden brown and passes the toothpick test. Cool on a wire rack for 5 minutes. Serve warm with butter or jam or nothing at all.

Blueberry Biscuit Muffins | A Biscuit & Muffin Combined into one easy, one bowl recipe!

Biscuits make Monday Better,

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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