Blueberry Pie Muffins Recipes

BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

BLUEBERRY-FILLED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Stir in lemon zest., Fill greased or paper-lined muffin cups one-third full. Drop preserves by teaspoonfuls into the center of each muffin. Top with remaining batter. For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops., Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

BLUEBERRY PIE MUFFIN BREAD WITH A LEMON GLAZE

Steps:

• Preheat the oven to 375 degrees. Lightly grease two 9x5 inch loaf pan. In a medium sized bowl add the flour, baking powder and salt and set aside. In another medium size bowl mix together the sugar and vegetable oil. Add the egg, milk, vanilla, and mix until smooth and creamy. Add to the dry ingredients and mix until incorporated.
• Add the blueberry fruit filling to the batter and gently fold in with a wooden spoon. Be careful not to over mix, the blueberry filling should be swirled throughout. Pour the batter into the prepared loaf pan.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F. Spray or butter a cast iron skillet.
• Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed. Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the clusters in skillet. Bake for 10 minutes. When done the crumbs should still be a little moist to the touch; they will dry and harden as they cool.
• Let the crumbs cool at least five minutes before adding to muffins.
• Prepare two muffin tins with non-stick cooking spray. (or goop, recipe below)
• Whisk flour, baking powder, and salt together in large bowl.
• Mix sugar and eggs together in a stand mixer until combined, about 45 seconds.
• Add in butter, buttermilk and vanilla and mix until just combined.
• Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into batter.
• Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (approximately ¼ heaping cup batter).
• Sprinkle top of muffins with pie crust crumble, about a teaspoon per muffin.
• Bake at 350°F for 17-19 minutes, or until muffin tops are golden and just firm.
• Cool muffins in muffin tin for 5 minutes, then transfer to wire rack

HOMEMADE BLUEBERRY MUFFIN RECIPE

Steps:

• Preheat oven to 400º F
• In a large bowl whisk flour, sugar, baking powder and salt,
• Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
• Add vanilla and whisk until combined.
• Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
• Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
• Divide the batter between the muffin cups filling about ½ full.
• Sprinkle a little sugar on top of each muffin.
• Bake for 15-20 minutes

OLD-FASHIONED BLUEBERRY MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BLUEBERRY PIE MUFFINS

Steps:

• 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.

MIDNIGHT BLUEBERRY MUFFIN PIE

Steps:

• Preheat oven to 425 degrees F. Place rack on lowest level.
• Crust Preparation:
• Pulse flour, butter, sugar, and salt in food processor until butter looks like peas. Whip egg and add egg yolk, water and vinegar. Slowly pour mixture in while pulsing until mixture will hold together when squeezed. Cut off 1/4 for stars, roll into ball and refrigerate. Roll rest of dough immediately out to 13-inch circle, one eighth of an inch thick. Put in a 9-inch pie pan and press sides and bottom toward bottom ridge. Trim overhang to 3/4 of an inch, flute edges. Freeze crust in shell for 5 minutes. Weigh down crust, lined with parchment paper with pie weights (beans etc). Glaze edges with egg white glaze. Bake crust on a baking sheet. Bake on bottom shelf of oven for 15 minutes. Cover sides of crust with foil as soon as they set and start to turn golden. Rotate crust in oven half way through. Remove pie weights from pie shell after 15 minutes. Prick bottom with fork. Glaze bottom and sides with egg white. Bake for 10 more minutes on bottom rack without baking sheet.
• Star decorations preparation:
• Roll out remaining crust, cut into decorative star shapes. Glaze with egg mixture, sprinkle with sugar and place on sheet of foil. Bake at 425 degrees F until slightly golden, then remove.
• Filling preparation:
• Place blueberries in a medium pot over high heat. Add cherries and sugar. Stir until mixture is thawed and juicy. Add lemon juice, lemon verbena, almond extract, butter and salt and 2 tablespoons flour. Bring to a boil. Reduce heat to low and cook for at least 15 minutes to cook flour and thicken juice. Add additional flour, if needed, to thicken further before putting in pie shell. Remove from heat.
• Streusel Preparation:
• Put flour, sugar, salt in processor and pulse 2 times. Add walnuts. Mix melted butter and vanilla together. Add to processor and pulse. Add cold butter and pulse.
• Assembly and Baking:
• Add filling to pie crust and top with streusel. Bake at 425 degrees F on lower third of rack for 25 to 30 minutes or until streusel is browned and set. Rotate pie half way through baking. Remove pie and cool in freezer or on dry ice for 30 to 35 minutes. Decorate top with stars and let sit 2 minutes before cutting.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375º F. Prepare muffin pan by buttering and lightly dusting with flour or by coating the cup of the muffin pan with a baking spray, such as Baker's Joy.
• Whisk together flour, baking powder, and salt in a medium bowl. Set aside. Toss blueberries gently in 1 - 1 1/2 teaspoons flour. Set aside.
• Cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Add in vanilla extract.
• Mix in the flour, mixing just until well-combined. Add the milk, mixing until just combined. Be careful not to overmix.
• Fold in the blueberries and orange zest. Divide batter evenly among the prepared muffin cups.
• Sprinkle tops of muffins with additional sugar for topping.
• Bake until lightly golden brown and cake tester comes out clean when inserted in the middle, about 25 minutes. Allow to cool about 10 minutes before serving.

BLUEBERRY PIE MUFFINS

Steps:

• Place the sugar, cornstarch, cinnamon and blueberries in a medium pan.
• Add the water and stir to combine. Cook on medium-high until starting to boil.
• Reduce heat to low and let cook for about 10 minutes or until the mix has thickened.
• Remove from heat and allow to cool to room temperature. The filling can be refrigerated in a tight container for up to a week.
• Place the flour, baking soda, baking powder, sugar and lemon zest in a bowl.
• Add the eggs, sour cream and melted butter and mix just to combine.
• Gently fold in the blueberries.
• Preheat oven to 350F and line 1 muffin tin with muffin liners.
• In each liner place the half baked pie crust circle.
• Add 1 TBS of blueberries pie filling and make sure is it evenly distributed.
• Add a layer of muffin batter 3/4 full.
• Crumble some pie crust and sprinkle on top.
• Bake for 20-25 minutes or until a tootch pick comes our dry from the center of the muffin.
• Remove from the oven and allow to cook for 15-20 minutes.

BLUEBERRY PIE FILLING MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
• In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, flax, baking powder, baking soda and salt.
• In a separate bowl, mix together the applesauce, milk, egg, oil, pie filling, and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling halfway or all the way to the top.
• Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched

BLUE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line muffin tin with paper liners.
• Melt butter.
• Mix sugar into melted butter and then add beaten eggs, baking powder and salt.
• Mix well.
• Place fresh/frozen blueberries in a bag with 1 tablespoon flour and toss until coated and set aside.
• Add 1 cup of flour and 1/4 cup of milk to sugar mixture.
• Mix well and then add last of flour and milk, again mixing well.
• Add blueberry pie filling (it will be blue).
• Fold in fresh/frozen blueberries.
• Fill muffin tins 3/4 way full and then set aside.
• -CrumbTopping- Mix flour and sugar together.
• Cut in butter and mix until crumbly.
• Place topping on top of muffins.
• Bake for 25-30 minutes.
• Cool on wire rack for 30 mins and then enjoy.