Blueberry Pie Muffins
Love warm blueberry muffins and the sweet taste of homemade blueberry pie? This recipe is the perfect harmony of both - a muffin bursting with both blueberry pie filling and fresh blueberries.
Ingredient
- 2/3 cup blueberry pie filling (from 21-oz can)
- 1/3 cup fresh blueberries
- 1/2 cup old-fashioned or quick-cooking oats
- 1/4 cup Gold Medal™ all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold butter, cut into small pieces
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tablespoon grated lemon peel
- 2 cups Gold Medal™ all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Direction
- Heat oven to 400°F.Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
- In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside.
- In large bowl, beat milk, oil, egg and lemon peel with fork or whisk until blended. Stir in remaining muffin ingredients all at once just until flour is moistened (batter will be lumpy).
- Spoon about 1 tablespoon batter in bottom of each muffin cup (spread, if necessary, to cover most of bottom of cup). Alternately drop rounded 1/2 teaspoon blueberry mixture and 1 teaspoon remaining muffin batter in different areas in each muffin cup, layering as necessary. (Cups will be three-fourths full.)
- Sprinkle streusel evenly over batter and blueberry mixture in each cup.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.
