Scone-Top Blueberry Muffins

published Dec 19, 2019
Scone-Top Blueberry Muffins

These scone-top blueberry muffins have the crunchy top of a scone, with the moist and soft center of a regular muffin. It's truly the best of both worlds.

Makes12 muffins

Prep15 minutes

Cook25 minutes to 30 minutes

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I’m a person who loves a good muffin top. When I developed this recipe, I wanted something that reminded me of the really big tops on the muffins at Big Sur Bakery in California (one of the best places on earth). It gives you this muffin with two kinds of textures. To make the sugary top, I discovered a technique by happy accident. When I take granulated sugar, I wet my fingertip and work it into the granulated sugar to clump it up a bit before dropping it over the top to get that look. The sugar stays really “snowy” on the surface and doesn’t dissolve into the batter — gives it that crunchiness.

Scone-Top Blueberry Muffins

These scone-top blueberry muffins have the crunchy top of a scone, with the moist and soft center of a regular muffin. It's truly the best of both worlds.

Prep time 15 minutes

Cook time 25 minutes to 30 minutes

Makes 12 muffins

Nutritional Info


  • Nonstick cooking spray for pan (optional)

  • 2 1/2 cups

    unbleached all-purpose flour, spooned and leveled

  • 1 cup

    granulated sugar, divided

  • 2 teaspoons

    baking powder

  • 3/4 teaspoon

    baking soda

  • 1/2 teaspoon

    fine sea salt

  • 8 tablespoons

    cold unsalted butter, cut into 1/2-inch cubes

  • 1 cup

    plus 2 tablespoons cold, well-shaken buttermilk

  • 2

    large eggs

  • 2 teaspoons

    finely grated lemon zest

  • 2 1/2 teaspoons

    vanilla extract

  • 3/4 teaspoon

    almond extract

  • 1 (12-ounce) bag

    frozen blueberries


  1. Position a rack to the center of the oven and preheat it to 425°F. Line a 12-well muffin tin with tulip-style paper liners for a loftier rise, or if you’re using regular paper liners, spray the top of the muffin pan with nonstick cooking spray in case the muffins mushroom outward.

  2. In the bowl of a food processor fitted with the steel S blade, combine the flour, 3/4 cup of the sugar, baking powder, baking soda, and salt. Pulse several times to blend. Add the butter pieces and process until the mixture resembles cornmeal, with no discernible butter pieces.

  3. In a large bowl, whisk together the buttermilk, eggs, lemon zest, vanilla, and almond extract. Dump the contents of the food processor into the wet ingredients. Use a large, flexible spatula to fold the batter until well blended with no dry pockets. Add the frozen blueberries straight from the freezer. Fold the berries into the batter with just 4 or 5 productive turns of the spatula, to avoid streaking the batter with berry juice.

  4. Divide the batter equally among the prepared muffin wells — each should be mounded full with batter. Pour the remaining 1/4 cup of sugar into a small cup. Dampen your fingertips with water and work them through the sugar to make it clump slightly, like snow. Top each muffin with a generous pinch of snowy sugar.

  5. Bake the muffins for 10 minutes at 425°F. Without opening the oven door, reduce the oven temperature to 375°F. Continue to bake for another 15 to 20 minutes, or until the muffins are golden and a toothpick inserted in the center of each muffin comes out clean. Let the muffins cool in the pan for just 2 minutes before transferring them carefully to a wire rack to cool completely (you may need to use a thin offset spatula or knife to loosen the edges of each muffin top from the pan first, if you didn’t use tulip-style liners). Allow the muffins to cool completely before serving.

Recipe Notes

Storage: Muffins can be stored in an airtight container at room temperature up to 4 days.

Using fresh blueberries: Frozen berries make this muffin possible year-round, and also tend to bleed into the batter less than fresh, but if you’ve got fresh, just fold them in as gently as possible. For frozen berries, keep them in the freezer right up until the moment you stir them into the batter.

Reprinted with permission from MIDWEST MADE © 2019 by Shauna Sever, Running Press.

This recipe is a part Shauna Sever’s Week of Desserts. You can find all the recipes here.