Blueberry Scone Muffins

READY IN: 50mins
SERVES: 18
YIELD: 18 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 375°F and grease a muffin pan. Stir together flour, baking powder, baking soda, salt, and nutmeg in a medium bowl, set aside.
  • Beat the sugar and butter with a handheld mixer until light and fluffy. Add the eggs and vanilla and beat to combine, then add the sour cream, orange juice, and orange zest and stir until well combined. Add the flour mixture to the butter mixture and stir just until combined. (The batter will be very thick.) Gently fold in the blueberries.
  • Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of one of them comes out clean, approximately 20-25 minutes. Serve warm.
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