¾ cup room temperature butter (1-1/2 sticks) – take butter out 30 minutes before using to allow it to come to room temperature

1 cup sugar

2 beaten eggs (beat with a fork)

2 teaspoons fast-acting baking powder

½ teaspoon salt

1 cup fresh or frozen blueberries (do not thaw if frozen)

½ cup blueberry pie filling

2 cups plus 1 tablespoon flour

½ cup milk

Crumb Topping:

½ cup sugar

1/3 cup flour

¼ cup softened butter (1/2 stick)

  1. Preheat oven to 375 degrees. Put rack in the middle of oven.
  2. Spray muffin cups with Pam.
  3. Melt butter. In bowl of electric mixer, add butter and beat until fluffy, then add sugar and mix well. Add beaten eggs, baking powder, salt and mix thoroughly.
  4. Put 1 tablespoon of flour with fresh or frozen blueberries in large zip lock bag. Shake gently to coat blueberries, and leave them in bag.
  5. Add half the 1 cup of flour and ¼ cup of milk to mixer and just barely combine, then add remaining of flour and milk and mix thoroughly.
  6. Add ½ cup of blueberry pie filling to mixture and mix in. (Dough will turn blue) When dough is thoroughly mixed – hand fold in blueberries from zip lock with rubber spatula                                         .
  7. Fill muffin cups ¾ filled and set aside.
  8. Make crumb topping: Mix sugar and flour in small bowl and then add softened butter and cut in with a fork or pastry blender, until crumbly. (You can also use food processor but make sure butter is hard).
  1. Sprinkle topping over muffins and bake in preheated oven at 375 degrees for about 25 minutes. If using convection, cut time by a third. When muffins have finished baking, cool on a rack for about 15 minutes. Serve warm. You can also make blueberry bread but you will have to add time.