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Baking
Pam Grimwood
Pam Grimwood ·

Have you ever read a novel that had recipes sprinkled throughout?

My mother-in-law recently did and I am now. I had never experienced that before. This recipe comes from a book my mother-in-law recently read. She thought she’d give them a whirl and was very pleased with the results. My boys loved them which prompted me to ask for the recipe. I made them this past weekend, they are quickly becoming a fav! Give them a try and let me know what you think.

Breakfast or snacks, when do you eat your muffins? These would also make a great addition to school lunches.

Blueberry Crumble Muffins

Ingredients
¾ cup melted butter
1 cup sugar
2 eggs, beaten
2 tsp baking powder
½ tsp salt
1 cup fresh or frozen blueberries
2 cups plus 1 tbsp flour
½ cup blueberry pie filling

Crumble
½ cup sugar
⅓ cup flour
¼ cup softened butter


Preheat oven to 375 degrees
Grease a 12 muffin cup pan or line with papers
Melt butter and mix in sugar
Add beaten eggs, baking powder, salt, and mix thoroughly
Put 1 tbsp of flour in a plastic bag or bowl with the cup of blueberries and coat them thoroughly, set aside
Add 1 cup of flour to the bowl of ingredients and mix in with half the milk, combine
Add remaining flour and the remaining milk and mix thoroughly.
Add in ½ cup of pie filling
Fold in flour coated blueberries
Fill muffin pan ¾ full per muffin cup and set aside
Create crumble by combining 3 ingredients until well combined and crumbly
Top muffins with crumble and bake for 25-30 min

Allow to cool for 30 min before serving.

(this recipe actually made 15 muffin)

NOTE:
For this recipe you only need ½ cup of the blueberry pie filling so the author suggests putting the rest in pre-measured zip lock bags and storing in the freezer for future bakes

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