Blueberry Muffins

Blueberry Muffins

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Brandi Kirkpatrick


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


☆☆☆☆☆ 0 votes

20 Min
30 Min


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

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    1/4 cup brown sugar
  • ·
    1/4 cup flour
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    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!

Printable Recipe Card

About Blueberry Muffins

Course/Dish: Muffins
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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