Midnight Blueberry Muffin Pie Recipes

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.

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

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.

BEST-EVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.