Real Recipes From Real Home Cooks ®

blueberry muffins

a recipe by
Brandi Kirkpatrick
Burley, ID

This is a recipe from a mystery book that I read years ago. It's really yummy.

serves 12
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For blueberry muffins

  • 3/4 cup melted butter (1-1/2 sticks)
  • 1 cup sugar
  • 2 beaten eggs (just whisk them with a fork in a small bowl)
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 1 cup frozen blueberries (do not need to thaw) or fresh
  • 1/2 cup blueberry pie filling
  • 2 cups + 1 tablespoon flour
  • 1/2 milk
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 3 tablespoons of butter, cold

How To Make blueberry muffins

  • 1
    Preheat oven to 375°. Grease the bottoms only of a 12 cup muffin tin.
  • 2
    Melt butter in a microwave safe bowl. In a large mixing bowl mix butter and sugar. Add beaten eggs, baking powder, and salt; mix thoroughly.
  • 3
    In a Ziploc bag put the 1 Tablespoon flour and the cup of frozen blueberries. Shake to coat. Set aside.
  • 4
    To the butter-egg mixture; add half of the flour (1 cup) and half of the milk (1/4 cup) and mix well. Add the rest of the flour (1 cup) and milk (1/4 cup); mix thoroughly.
  • 5
    Add 1/2 cup blueberry pie filling to batter, mix in gently. (It SHOULD turn purple.) Carefully fold in frozen blueberries (don't squish the berries).
  • 6
    Fill muffin tins 3/4 full (almost to the top). Make crumb topping by combining butter, sugar, and flour in a small bowl until crumbly. Sprinkle over muffins. Bake for 25-30 minutes. Cool and enjoy!

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