Blueberry Walnut Scuffins (Muffins + Scones)

What us a scuffin? A scuffin is the perfect combination of muffin and scone. Are you wondering why somebody, like me, would bake something called a scuffin? Well, some find scones to be a bit on the dry side, while others may think muffins are a little too rich like a cupcake. A scuffin brings both worlds together for a perfectly tender, easy-to-make, somewhat healthy, baked treat.

The Birth of a Scuffin

The term scuffin never occurred to me until one day I sort of botched a scone recipe by making it a little too shaggy (not enough flour). I ended up just scooping the batter into a muffin pan and these delicious little “scuffins” were born. I brought them to work with me and when people asked what they were, I answered, “scuffins.”

Much to my surprise, I googled around and noticed I wasn’t the first one to create a scuffin, or at least call a muffin/scone combo a scuffin – but that’s ok – I still like the whole idea, and hopefully you do too!

Enjoy!

Print Recipe

Blueberry Walnut Scuffins (Muffins + Scones)

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 12 scuffins

Ingredients

• 2 cups whole wheat flour
• 1 1/2 sticks chilled butter cubed
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1 3/4 cup milk room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries no need to defrost
• 1 cup walnuts roughly chopped
• Optional turbinado sugar
• 2 cups powdered sugar
• 4 tablespoons cream cheese
• 4 tablespoons butter
• 1/2 teaspoon vanilla extract

Instructions

• Heat overn to 375 degrees F Gernerously grease muffin tin with butter.
• In large mixing bowl, combine flour, baking soda and sugar.
• Using paddle attachment of electric mixer, beat butter into flour mixture for a few minutes, until mixture looks like the texture of cornmeal.
• In small mixing bowl, add milk, egg and vanilla extract; gently whisk with fork for a couple seconds.
• On low speed, add milk mixture, blueberries and walnuts to flour mixture and beat until just incorporated, about 30 seconds.With spatula, scrape down sides and give in a final stir.
• Fill cups to 3/4 full.
• Optional, sprinkle tops with turbinado sugar.
• Bake for 22 mins until tops are golden brown.
• Let cool and remove from tins.
• To prepare drizzle, beat together powdered sugar, butter, vanilla extract until desired consistency. with frosting bag or ziplock bag (with corner snipped off) drizzle back and forth over tops of scuffins.