Are they scones or muffins? That fact is up for debate. The only thing you really need to know is that these light and tender baked breakfast treats are perfect with your morning coffee or tea, and won’t weigh you down like that massive calorie-bomb muffin from your favorite coffee shop.
Berry season is just beginning here in New England. Farmers Markets are stocked with the reddest, sweetest strawberries you’ll ever taste, and grocery stores seem to have an over-abundance of blueberries and strawberries on sale. The ones from the Farmers Markets can sometimes be too delicious to do anything with besides eat straight from the palm of your hand, or sprinkled over yogurt or cereal. However, when they’re ‘buy one get one free’ at the grocery store, this is the time to stock up, cook or bake your favorite treat, and store the extra in the freezer for future use.
White whole wheat flour, protein packed Greek yogurt and ricotta cheese, and antioxidant rich blueberries make these scuffins a baked treat that you can enjoy guilt-free this bathing suit season!
Blueberry Lemon Scuffins
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup cold heart-healthy buttery spread (like Smart Balance)
- 1 egg
- 1/4 cup 0% plain Greek yogurt*
- 3/4 cup ricotta part skim*
- 1/3 cup sugar
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- Zest from 1 lemon
- Juice from 1/2 lemon
- 1 cup blueberries
*Note: May use 1 cup of either ricotta or Greek yogurt if that is more convenient.
Pre-heat oven to 400⁰ F and line a large cookie sheet with parchment or a silicone mat.
In a large mixing bowl combine both flours, baking powder, baking soda, and salt; whisk together to combine. Using a pastry cutter, cut the “butter” into the flour mixture until it has the consistency of coarse sand (mixed with some find sand as the recipe does not call for a lot of butter). Set aside.
In another bowl, beat the egg with a fork. Add in the yogurt, ricotta, sugar, vanilla, almond extract, lemon zest and lemon juice. Continue to mix until combined.
Pour the wet ingredients into the dry and gently mix together using a wooden spoon or your hands. Add in the blueberries, and fold into the batter. This is best done with your hands, being very careful not to over-mix the batter. The batter should end up being soft and slightly sticky.
Using spoons or your hands drop mounds (1 ½” – 2” diameter) of dough onto your lined cookie sheet, spacing 2” apart. Bake 2 batches of 6 scuffins each, if necessary.
Sprinkle the scuffins with sugar before baking if desired.
Bake 11-12 minutes until scuffins are just barely getting golden on top.
Each scuffin (1/12 of the recipe) contains approximately: 155 calories, 5g fat, 22g carbs, 2g fiber, 5g protein.