Blue Blueberry Muffins

January 24, 2022
Image of an Aster for Betty Jane Ware's September Newsletter.

It’s Monday, so it must be time for a recipe!

This is one of my favourite muffin recipes. It is so moist and versatile. Sometimes I switch out the pie filling for different flavours like raspberry and strawberry. Lemon is amazing with fresh blueberries, and some lemon zest added.


Preheat oven to 375 degrees F. Rack in the middle position.

¾ cup melted butter (1 and ½ sticks)
1 cup sugar
2 beaten eggs (just whip them up with a fork)
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh or frozen blueberries (no need to thaw if they’re
2 cups plus one Tablespoon flour (no need to sift)
½ cup milk
½ cup blueberry pie filling

“½ cup sugar
1/3 cup flour
¼ cup softened butter (½ stick)

Grease the bottoms only of a 12-cup muffin pan (or line the cups with double cupcake papers – that’s what I do). Melt the butter. Mix in the sugar. Add the beaten eggs, baking powder, and salt. Mix it all up thoroughly.

Put one Tablespoon of flour in a baggie with your cup of fresh or frozen blueberries. Shake it gently to coat the blueberries and leave them in the bag for now.

Add half of the remaining two cups of flour to your bowl and mix it with half of the milk. Then add the rest of the flour and the milk, and mix thoroughly.

Here comes the fun part: Add ½ cup of blueberry pie filling to your bowl and mix it in. (Your dough will turn a shade of blue, but don’t let that stop you – once the muffins are baked, they’ll look just fine.) When the dough is thoroughly mixed, fold in the flour-coated fresh or frozen blueberries.

Fill the muffin tins three-quarters full, add crumble topping and bake until a toothpick inserted comes out clean.

Enjoy! I am off to make muffins….

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