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WW Blueberry Breakfast tops
Nb persons: 0
Yield: 1 per serving
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| Serves 12 4 Points plus DESCRIPTION A cross between a muffin top and a scone. They’re great toasted or fresh out of the oven. Use blue cornmeal for a violet-hued treat. INGREDIENTS 2 spray(s) cooking spray | |
| 1¼ cup(s) | fresh blueberries, fresh, (or thawed, if frozen) |
| 2 Tbsp | sugar |
| 1¼ cup(s) | all-purpose flour |
| ¾ cup(s) | uncooked cornmeal |
| 1 Tbsp | baking powder |
| ¼ tsp | baking soda |
| ¼ tsp | table salt |
| 1 cup(s) | buttermilk |
| ⅓ cup(s) | honey |
| 3 Tbsp | unsalted butter |
| 1 large | egg, (s), beaten |
INSTRUCTIONS
Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
In a medium bowl, toss blueberries with sugar; set aside.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a small bowl, whisk together buttermilk, honey, butter and egg. Pour wet ingredients into flour mixture and beat thoroughly to combine; fold in berries.
Place twelve 1/4 cup scoops of batter on prepared baking sheet about 2-inches apart. Bake until tops just start to turn golden, about ◴ 12 to 15 minutes. Yields 1 per serving.
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