Blueberry Breakfast Tops Weight Watchers Recipe

Blueberry Breakfast Tops

Weight Watchers Recipe

Ratings (138)
4PointsPlus Value
Prep time:  12 min
Cook time:  15 min
Serves: 12
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, or frozen and thawed  
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, melted  
      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.
Notes
Also great made with blackberries or raspberries, or a combination of berries.