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Blue Blueberry Muffins

from Joanne Fluke’s Lake Eden Cookbook

Batter
¾ cup melted butter (1 and ½ sticks)
1 cup sugar
2 beaten eggs
2 tsp. baking powder
½ tsp. salt
1 cup fresh or frozen blueberries (no need to thaw if frozen)
2 cups + 1 Tblsp. flour (no need to sift)
½ cup milk
½ cup blueberry pie filling

Crumb Topping
½ cup sugar
1/3 cup flour
¼ cup butter, softened (1/2 stick)

Preheat oven at 3750, with rack in middle position.

Grease the bottoms only of 12-cup muffin pans (or line cups with double cupcake papers)

Put 1 Tblsp. flour in a baggie or bowl with your cup of fresh or frozen blueberries.
Shake or toss gently to coat the blueberries and set them aside for now.

Melt the butter. Mix in the sugar. Add beaten eggs, baking powder, and salt.
Mix thoroughly.

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

Add ½ cup of blueberry pie filling and mix it in. (Dough will turn a shade of blue but once the muffins are baked, they’ll look just fine.)

When the dough is thoroughly mixed, fold in the flour-coated fresh or frozen blueberries.

Fill muffin tins three-quarters full and set them aside. Makes 19-21 muffins.

Crumb topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut in until it’s evenly crumbly. (Could also be done in a food processor with chilled butter and the steel blade.)

Fill the remaining space in the muffin cups with the crumb topping. Bake the muffins at 3750 for 25-30 minutes.

When the muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes (muffins need to cool in the pan for easy removal). When cooled, just tip out the muffins and enjoy.

Blueberry flavor will intensify if you store them in a covered container overnight – if you can wait that long!
 

 

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