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Blue Blueberry Muffins




Source of Recipe


unknown


List of Ingredients




3/4 cup melted butter
1 cup sugar
2 eggs -- lightly beaten
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1/2 cup blueberry pie filling
2 cups all-purpose flour
1 tablespoon all-purpose flour
1/2 cup milk
CRUMB TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter -- softened



Recipe



Grease the bottoms only of a 12-cup muffin pan (or line the cups with
cupcake papers). Melt the butter. Mix in the sugar. Add the beaten
eggs, baking powder and salt. Mix thoroughly.

Put 1 tablespoon of the flour in a plastic bag with the cup of
blueberries. Shake it gently to coat the blueberries. Leave them in the
bag for now.

Add half the remaining 2 cups flour to bowl and mix it in with half of the
milk. Add the rest of the flour and milk, and mix thoroughly.

Add 1/2 cup blueberry pie filling to your bowl and mix it in. (Your dough
will turn blue, but don't let that stop you. Once the muffins are baked,
they'll look fine.) When the dough is thoroughly mixed, fold in the
flour-coated blueberries.

Fill the muffin tins 3/4 full and set them aside. If you have dough left
over, grease the bottom of a small tea-bread loaf pan and fill it with the
dough.

CRUMB TOPPING: Mix the sugar and flour in a small bowl. Add the softened
butter and cut it in until it is crumbly. (You also can do this in a food
processor using hard butter and the steel blade.)

Sprinkle the crumb topping over the muffins and bake in a 375°F. oven
(with rack in the middle position) for 25-30 minutes. (The tea-bread
should bake about 10 minutes longer.)