Blueberry Breakfast Tops

I suppose I should post this recipe too. :) Again, this was very yummy! It wasn't too sweet but it was just sweet enough. Instead of cooking it as directed, I baked them in a muffin tin so they came out more like muffins. I was being lazy...I didn't feel like measuring out the mixture and plopping it onto the cookie sheet.

Course: breakfast PointsPlus™ Value: 4 Servings: 12 Preparation Time: 12 min Cooking Time: 15 min Level of Difficulty: Easy

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
	1 1/4 cup(s) fresh blueberries, fresh (or thawed, if frozen)
	2 Tbsp sugar
	1 1/4 cup(s) all-purpose flour
	3/4 cup(s) uncooked cornmeal
	1 Tbsp baking powder
	1/4 tsp baking soda
	1/4 tsp table salt
	1 cup(s) buttermilk
	1/3 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.