Flaky, layers of biscuit dough mixed with fresh blueberries with a crispy muffin exterior, Blueberry Biscuits Muffins are perfect for a fun breakfast.
Pin Blueberry Biscuits Muffins here.
Oh blueberry biscuits, I just adore a fluffy, flaky blueberry biscuit. My love affair with biscuits started with my very first bite of biscuits and gravy for breakfast. It wasn’t something I had growing up, but sure took to it like a fish in water. My dream breakfast, if calories did not count, a large fresh from the oven biscuit smothered in sausage gravy with a real pork sausage link on the side. It is my idea of heaven.
Luckily I have not had to fully banish biscuits since eating healthier. I can make a delicious, low calorie one with a few simple substitutes. These new ones, Blueberry Biscuits Muffins, take the cake. Something even more magically happened when I cooked the biscuits in a muffin tin. They were still little and fluffy on the inside, but the outside got ever so slightly crisp. It was intoxicating.
My birthday was last week, and guess what I had for breakfast? Oh yes. Last time I made a batch of Blueberry Biscuit Muffins, I froze them. I defrosted two of them and enjoyed every single bite. They really defrosted beautifully and tasted just as good as the day I made them. I love the idea of these for a brunch too. It is like getting a blueberry muffin and a fluffy biscuit all in one. Plus when you bite into a fresh blueberry, it is a blueberry flavor explosion in your mouth. These little gems are loaded with the purple beauties. I may also be slightly biased in the muffins favor since purple is my favorite color.
Give these little gems a try. The dough is really easy to make and you don’t need any fancy equipment.
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Blueberry Biscuit Muffins
- 1 1/2 cups 180 grams all-purpose flour
- 1 cup 120 grams whole wheat flour
- 1 tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. baking soa
- 1/8 tsp. kosher salt
- 1/4 cup frozen butter grated
- 1/4 cup finely diced Greek yogurt cream cheese frozen for 30 mins.
- 2 cups fresh blueberries
- 1 cup buttermilk
Preheat oven to 400•. Spray a 12-cup muffin tin with non-stick baking spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt
Using a pastry cutter, cut in the butter and cream cheese until mixture is crumbly.
Stir in the blueberries.
Add the buttermilk, and stir until just combined.
Divide mixture into the 12 muffin cups.
Bake for 20 minutes, or until done.
I calculated 6 Weight Watcher Smartpoints.
Happy Healthy Eating,