This recipe is a slight variation on my Blueberry Muffin recipe that I posted earlier this year. I love to make muffins and change it up a bit by adding a surprise center to them. In this case…. I make my blueberry muffin batter and fill the muffin tin about a third of the way… then add a generous dollop of blueberry pie filling … then cover the pie filling with more muffin batter.
The result …. a wonderful blueberry muffin chock full of blueberry flavor. It takes a terrific blueberry muffin and makes it even better!
So here’s the blueberry muffin recipe again…. this time with blueberry pie filling .... it’s so easy …. and so delicious!
Recipe: Very Berry Blueberry Muffins
All you need:
2 cups flour
¼ cup sugar
3 tablespoons baking powder
Pinch of salt
1 cup milk
¼ cup oil
1 cup blueberries
1 can blueberry pie filling
4 tablespoons butter, melted
½ cup sugar
All you need to do:
Preheat oven to 375 degrees.
Grease muffin cups well.
Sift together the flour, sugar, baking powder and salt.
In a medium bowl, beat together the milk, egg and oil.
In a medium bowl, add the blueberries to the sifted flour mixture. Toss lightly.
Combine the flour-blueberry mixture with the milk mixture. Fold together very lightly.
Fill muffin cups 1/3 full.
Add a generous dollop of blueberry pie filling.
Add muffin batter to fill the muffin tin to about 3/4 full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean (no batter just blueberry pie filling).
Melt butter and have in a wide bowl ready for when muffins come out of the oven.
Put ½ cup sugar in a wide bowl.
Remove muffins from pan when still hot.
Quickly dip the muffin tops in the melted butter then twirl in sugar.
Makes 8 to 12 muffins.
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