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Blueberry Pie Muffins
Blueberry Pie Muffins
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Prep Time:
30 minutes
Total Time:
1 hour
Indulge in a delectable fusion of warm blueberry muffins and homemade blueberry pie, filled with a burst of sweet blueberry goodness.
Ingredients:
  • 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 teaspoon ground cinnamon
  • 2 tablespoons cold butter, cut into small pieces
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 tablespoon grated lemon peel
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
Instructions:
  • Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners or grease with shortening or cooking spray.
  • Combine the filling ingredients in a small bowl and set aside. In a medium bowl, use a fork to mix all streusel ingredients until crumbly and set aside.
  • In a large bowl, whisk together milk, oil, egg, and lemon peel until combined. Add all remaining muffin ingredients at once and gently mix until flour is just moistened (batter should be lumpy).
  • Place a tablespoon of batter in the bottom of each muffin cup, ensuring it covers most of the bottom. Next, layer half a teaspoon of blueberry mixture followed by a teaspoon of remaining muffin batter in different areas of each muffin cup. Repeat as needed to fill each cup three-fourths full.
  • Evenly sprinkle the streusel over the batter and blueberry mixture in each cup.
  • Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then transfer to a cooling rack. Optionally, serve warm.

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