Ingredients:

2 cups all purpose flour, plus more for rolling berries

1 tablespoon baking powder

1 teaspoon salt

1/3 cup sugar

1/4 cup unsalted butter, chilled and cut in chunks

3/4 cup milk

1 egg

1cup fresh blueberries

Method:

Preheat oven to 400 degrees F.

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.

Cut in butter. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix milk and egg together, and then add to the flour mixture.

Mix just to incorporate, do no overwork the dough.

Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

 Using a rolling pin, spread it into medium thickness flat bread – expanding about 9-10 inches.

Cut it into wedges and place them on greased baking sheet.

Bake for 15 to 20 minutes until brown.

I bought some fresh blueberries from the market. So decided to bake some muffins for today’s breakfast.

They are so moist and delicious. So go ahead and try it. You won’t be disappointed.

Ingredients:

1 & 1/2 cups all-purpose flour

1/3 cup granulated sugar

1/4 cup packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs

1/2 cup oil (Oil makes it moist)

1/2 cup milk

1 teaspoon vanilla extract

1 cup blueberries

Blueberry muffin

Method:

                           Preheat oven to 375°.

                           Lightly grease or line 12 muffins cups.

                           In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

                           In a separate bowl, beat the eggs.

                           Stir in oil, milk, and vanilla.

                           Add to flour mixture, stirring just until dry ingredients are moistened.

                           Stir in blueberries.

                           Spoon batter into muffin cups, filling each about 2/3 full.

                            Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean.

                            Serve warm.

                            Yields about 12-14 muffins.