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I developed this recipe fully by accident. I had just developed a recipe for fluffy buttermilk biscuits (going in the cookbook so you’ll have to wait for that one SORRY) and they came out perfect. The dough is really simple and yields a fluffy, tender, and most importantly MOIST biscuit. I’m not here for a dry crumbly ass biscuit.

Speaking of dry and crumbly, I thought to myself, if I added sugar and fruit to this dough it’d be a hell of a lot better than a scone. Seriously, what is up with scones? Why do they always suck? But I didn’t stop there, not only did I add sugar and frozen fruit, I also added freeze-dried fruit powder to infuse the dough itself with that fruity flavor.

Then the wheels really started turning. What if I baked the fruity biscuits in a muffin tin? So I played around with the recipe proportions, the baking time and temp, and a few different fruits (strawberry coming soon) until I created the perfect Blueberry Buttermilk Biscuit Muffin aka the buffin / muffiscuit.

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