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Recipe: Very Berry Blueberry Muffins


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!

Enjoy!



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 egg
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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