acpinsky01/24/11




These are the BEST blueberry muffins you will ever taste! they are moist and filled with flavor! You could make them Dairy or Parve. yum yum yum!!






  • SERVING/YIELD
    24


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #1438





















  • acpinsky











INGREDIENTS













  • ¾ cup Melted Butter










  • 1 cup Sugar (could use a drop less)










  • 2 Eggs (beaten)










  • 2 tsp Baking powder










  • ½ tsp Salt










  • 1 cup Fresh or Frozen Blueberries










  • ½ cup Blueberry pie filling










  • 2 cup flour, plus 1 Tbsp










  • ½ cup Milk










  • - -Crumb Topping-










  • ½ cup sugar










  • ⅓ cup Flour










  • ¼ cup Softened Butter










  1. Line 24 muffin pan with cupcake papers.




  2. Melt the butter. Mix in the sugar. Then add the beaten eggs, baking powder, and salt, and mix thoroughly.




  3. Put one tablespoon of the flour in a plastic bag with your cup of blueberries. Shake it gently to coat the blueberries, and leave them in the bag for now.



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



  5. Add pie filling to your bowl and mix in. When it is thoroughly mixed, fold in the blueberries.




  6. Fill the muffin tins three-quarters full and set them aside




  7. The crumb topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it’s crumbly. Sprinkle the crumb topping over your muffins.



  8. Bake them in a 375˚F oven for 25 – 30 minutes.















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