Best 13 Blueberry Pie Muffins Recipes

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Are you craving a delicious and comforting treat? Look no further than blueberry pie muffins! These delightful muffins combine the classic flavors of blueberry pie with the convenience of a muffin. With their tender crumb, sweet blueberry filling, and a sprinkling of cinnamon sugar, blueberry pie muffins are sure to satisfy your sweet tooth. In this article, we will guide you through selecting the best recipe for blueberry pie muffins, ensuring a perfect balance of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY PIE MUFFIN BREAD WITH A LEMON GLAZE



Blueberry Pie Muffin Bread with a Lemon Glaze image

An amazingly moist muffin bread filled with blueberry pie filling. Topped with a crumb topping and drizzled in a lemon glaze this bread is incredible!

Provided by Alyssa Rivers

Categories     Appetizer     Dessert     Snack

Time 1h

Number Of Ingredients 15

2 1/3 cups all purpose flour
1 Tablespoon baking powder
1/2 tsp salt
1/4 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup sugar
1 cup milk
1 21 oz can Lucky Leaf® Blueberry Fruit Filling and Topping
1/4 cup cold butter (cubed)
1/2 cup flour
1/2 cup light brown sugar
1 cup powdered sugar
2 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice

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.

Nutrition Facts : Calories 409 kcal, Carbohydrate 75 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 156 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

BLUEBERRY PIE MUFFINS



Blueberry Pie Muffins image

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.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 16 g, TransFat 0 g

BLUEBERRY MUFFINS



Blueberry Muffins image

I have quite a few blueberry muffin recipes on my blog. Blueberry Cream Cheese Muffins and Blueberry Breakfast Cake and Blueberry Banana Banana Bread with Brown Butter Glaze.

Provided by Amanda Rettke

Categories     Breakfast

Time 40m

Number Of Ingredients 14

1 ½ cup (192 g) all-purpose flour
2 tablespoons granulated sugar
½ cup (1 stick or 113 g) unsalted butter, (room temperature)
¾ teaspoons kosher salt
2 tablespoons water
1 ¼ cup (225 g) sugar
2 ½ cup all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon table salt
2 large eggs, (room temperature)
½ cup (1 stick or 113 g) unsalted butter, (room temperature)
1 cup buttermilk
1 ½ teaspoons vanilla extract
2 cups (about 10 ounces) fresh blueberries

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

BLUEBERRY PIE MUFFINS



Blueberry Pie Muffins image

Provided by Dikla

Categories     Breakfast

Number Of Ingredients 15

2 Cups AP Flour ((224 g / 8 oz)))
1/2 Cup Sugar ((100 g / 3.5 oz))
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Lemon zest
1 Cup Full Fat Sour Cream ((224 g / 8 oz ))
2 Large Eggs
1/2 Stick Unsalted Butter, melted ((60 g / 2 oz))
1 Cup Fresh Blueberries ((100 g / 3.5 oz))
1 Cup Sugar ((200 g / 7 oz))
3 TBS Corn Starch
1 tsp Ground Cinnamon
2 Cups Fresh or frozen Blueberries ((200 g / 7 oz))
1/2 Cup Water
15 2" Pie Crust circles half baked. (please see notes above recipe)

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.

MIDNIGHT BLUEBERRY MUFFIN PIE



Midnight Blueberry Muffin Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 1 pie

Number Of Ingredients 24

1 1/2 cups all-purpose flour, frozen
8 tablespoons chilled or frozen sweet cream butter
1 tablespoon sugar, chilled plus 1 tablespoon for stars
1/2 teaspoon salt
1 beaten egg yolk
1/4 to 1/3 cup ice water
3/4 tablespoon apple cider vinegar, chilled
1 egg white
1 tablespoon water
4 1/2 cups frozen blueberries
3/4 cup dried chopped sour cherries
1/2 cup white granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon verbena
1 teaspoon almond extract
1 tablespoon butter
Dash salt
2 to 3 tablespoons all-purpose flour
2/3 cup plus 2 tablespoons flour
1/3 cup plus 2 tablespoons white sugar
1/4 teaspoon salt
2/3 cup chopped walnuts
5 tablespoons melted unsalted butter, plus 2 tablespoons cold butter, cubed
1/2 teaspoon vanilla

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.

AUNT BLANCHE'S BLUEBERRY MUFFINS



Aunt Blanche's Blueberry Muffins image

These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.

Provided by BEVY

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Yield 12

Number Of Ingredients 8

½ cup butter
2 cups all-purpose flour
1 ¼ cups white sugar
2 eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
  • Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
  • Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 252 calories, Carbohydrate 40.1 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 249.1 mg, Sugar 23.2 g

BLUEBERRY-FILLED MUFFINS



Blueberry-Filled Muffins image

I consider this recipe a blank canvas for different combinations of preserves and zest. The blueberry-lemon is a tried-and-true favorite, but apricot preserves and orange zest or blackberry preserves with lime zest would be fun to try. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 15

2-3/4 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/2 cup butter, melted
2 teaspoons grated lemon zest
1/3 cup blueberry preserves
TOPPING:
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
1/4 cup chopped walnuts

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.

Nutrition Facts :

BLUEBERRY MUFFINS



Blueberry Muffins image

Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 9

3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries
2 tablespoons coarse sugar or additional granulated sugar, if desired

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.

Nutrition Facts : ServingSize 1 Muffin

BLUE BLUEBERRY MUFFINS



Blue Blueberry Muffins image

Make and share this Blue Blueberry Muffins recipe from Food.com.

Provided by Shari2

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 13

3/4 cup melted butter
1 cup sugar
2 eggs, beaten
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup blueberry pie filling
1 cup blueberries, fresh or frozen
2 cups flour, plus
1 tablespoon flour
1/2 cup milk
1/2 cup sugar
1/3 cup flour
1/4 cup softened butter

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.

Nutrition Facts : Calories 368.8, Fat 16.8, SaturatedFat 10.2, Cholesterol 73.1, Sodium 311.5, Carbohydrate 51.4, Fiber 1.3, Sugar 30.4, Protein 4.3

BLUEBERRY MUFFINS



Blueberry Muffins image

These delicious muffins-bursting with blueberries, and with crunchy, sugary tops-are perfect for breakfast or with coffee any time of day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 6 large or 12 small muffins

Number Of Ingredients 10

6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

Steps:

  • Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

OUR FAVORITE BLUEBERRY MUFFINS



Our Favorite Blueberry Muffins image

Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/2 dozen

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
3 cups plus 2 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature, plus more for tin
1 1/4 cup granulated sugar, plus more for topping (optional)
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Mace, for topping (optional)

Steps:

  • Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
  • Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
  • Sift together flour, baking powder, and salt into a bowl.
  • With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
  • Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
  • Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
  • Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 muffins.

Number Of Ingredients 9

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries

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.

Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Choose Fresh, High-Quality Blueberries: Using plump, ripe blueberries will ensure the best flavor and texture for your muffins.
  • Use a Muffin Pan with Paper Liners: Paper liners make it easy to remove the muffins from the pan and prevent sticking.
  • Cream Together the Butter and Sugar until Light and Fluffy: This will help incorporate air into the batter, resulting in a light and airy muffin.
  • Add Dry Ingredients Gradually: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in tough muffins.
  • Fold in the Blueberries Gently: To prevent breaking the blueberries, use a spatula to gently fold them into the batter.
  • Bake the Muffins Until a Toothpick Inserted into the Center Comes Out Clean: Overbaking can dry out the muffins, so keep a close eye on them during baking.
  • Let the Muffins Cool Completely Before Serving: This will allow them to set and develop their full flavor.

Conclusion:

Blueberry pie muffins are a classic breakfast treat that is easy to make and loved by people of all ages. By following the tips above, you can create delicious and moist muffins that are sure to be a hit at your next gathering. Whether you enjoy them warm from the oven or as a grab-and-go snack, blueberry pie muffins are a versatile and satisfying treat that can be enjoyed anytime.

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