Blue Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
3/4 cup melted butter1 cup sugar2 beaten eggs2 teaspoons baking powder1 cup fresh or frozen blueberries (no need to thaw if frozen)1/2 cup blueberry pie filling2 cups plus one tablespoon flour1/2 cup milk
Heat oven to 375 degrees. Line muffin tins with papers. Melt butter. Mix in the sugar. Add beaten eggs and baking powder, mix thoroughly.
Put one tablespoon of flour in a plastic bag with the cup of fresh or frozen blueberries. Shake it gently to coat the blueberries, and leave them in the bag for now.
Add half the remaining two cups flour to your bowl and mix it in with half the milk. Then add the rest of the flour and milk and mix thoroughly.
Stir in the blueberry pie filling. Stir in coated blueberries. Fill the muffin tins three-quarters full and bake in 375 degree oven for 25-30 minutes. Makes 17 muffins.
Freeze left over pie filling in half cup servings using small zipper bags for future batches.
Number of Servings: 17
Recipe submitted by SparkPeople user QUILTZ4ME.
Put one tablespoon of flour in a plastic bag with the cup of fresh or frozen blueberries. Shake it gently to coat the blueberries, and leave them in the bag for now.
Add half the remaining two cups flour to your bowl and mix it in with half the milk. Then add the rest of the flour and milk and mix thoroughly.
Stir in the blueberry pie filling. Stir in coated blueberries. Fill the muffin tins three-quarters full and bake in 375 degree oven for 25-30 minutes. Makes 17 muffins.
Freeze left over pie filling in half cup servings using small zipper bags for future batches.
Number of Servings: 17
Recipe submitted by SparkPeople user QUILTZ4ME.
Nutritional Info Amount Per Serving
- Calories: 190.1
- Total Fat: 8.2 g
- Cholesterol: 45.4 mg
- Sodium: 122.6 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 0.8 g
- Protein: 2.7 g
Member Reviews