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
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