Ingredients
Directions
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine all dry ingredients (including zest). In a small bowl, whisk together the yogurt, maple syrup, and milk until well combined.
Add wet mixture to the dry, folding through until just nicely combined.
Add blueberries, and gently/quickly fold in so they don’t bleed too much color.
Using a scoop, place mounds of the batter (about 3–4 tbsp each) on your baking sheet. You should have about 9–10 ‘scuffins’.
Bake for 15–16 minutes, or until set (gently touch one in the center, it shouldn’t sink to the touch).
Remove, let cool for a minute or two on the pan, and then transfer to a cooling rack to cool completely. Makes 9–10.
Chef's Notes
Sugar-free
Use date paste in place of maple syrup.
Milk
How much milk you use will depend on the consistency of your brand of non-dairy yogurt. Some brands are quite dense and thick, so I find I may need another 1–2 Tbsp of milk. Other dairy-free yogurts are much looser, and you may need just 3 Tbsp of milk. Start with 3 when whisking the wet ingredients, and then with folding through, if the mixture is very stiff, add the 1–2 Tbsp of extra milk.
Berries
If using frozen berries, baking time may be a little longer. Test, and give another minute or two if needed to set. With raspberries, the color will bleed a little more, but the flavor is delicious!
Yogurt
If you only have vanilla yogurt, you can use it, but reduce the maple syrup so the scuffins aren’t too sweet. Use ⅓ cup maple syrup instead, and use the extra couple tablespoons of milk.
Storage
Store the scuffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Recipe by Dreena Burton. For more recipes, visit www.dreenaburton.com.
Ingredients
Directions
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine all dry ingredients (including zest). In a small bowl, whisk together the yogurt, maple syrup, and milk until well combined.
Add wet mixture to the dry, folding through until just nicely combined.
Add blueberries, and gently/quickly fold in so they don’t bleed too much color.
Using a scoop, place mounds of the batter (about 3–4 tbsp each) on your baking sheet. You should have about 9–10 ‘scuffins’.
Bake for 15–16 minutes, or until set (gently touch one in the center, it shouldn’t sink to the touch).
Remove, let cool for a minute or two on the pan, and then transfer to a cooling rack to cool completely. Makes 9–10.
