Blue Blueberry Muffins

By SewingDragonfly

Blueberry Muffin Murder

From Hannah: Grandma Ingrid's muffin pans were large enough to hold all the dough from this recipe. My muffin tins are smaller, and I always make a loaf of Blueberry tea bread with the leftover dough. If I make it for Mother, I leave off the crumb topping. She loves to eat it sliced, toasted and buttered for breakfast.

Ingredients

• CRUMB TOPPING:
• 3/4 cup melted butter – 1 1/2 sticks
• 1 cup sugar
• 2 beaten eggs – just whip them with a fork
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh or frozen blueberries – no need to thaw if frozen
• 1/2 cup blueberry pie filling
• 2 cups plus 1 T flour – not sifted
• 1/2 cup milk
• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup softened butter – 1/2 stick

Preparation

Step 1

Preheat oven to 375° - rack in the middle position

Grease the bottoms only of a 12 cup muffin pan or line the cups with paper liners. Melt the butter. Mix in the sugar. Then add the beaten eggs, baking powder and salt, mix thoroughly.

Put 1 T of the flour in a plastic bag with your cup of fresh or frozen blueberries. Shake it gently to coat the berries, and leave them in the bag for now.

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

Add ½ cup blueberry pie filling to your bowl and mix it in. Your dough will turn a shade of blue, but don't let that stop you – once the muffins are baked, they'll look just fine. When your dough is thoroughly mixed, fold in the flour coated blueberries.

Fill the muffin tins three-quarters full and set them aside. If you have dough left over, grease the bottom of a small tea-bread loaf pan and fill it with the remaining dough.

Crumb Topping: Mix the sugar and flour in a small bowl. Add the softened butter and cut it in until it's crumbly. You can also do this in a food processor with hard butter using the steel blade.

Sprinkle the crumb topping over the muffins and bake them for 25-30 minutes. The tea bread should bake about 10 minutes longer than the muffins.

While the muffins are baking, divide the rest of the blueberry pie filling into ½ cup portions and pop it in the freezer. I use paper cups to hold it and freeze them inside a freezer bag. All you have to do is thaw a cup the next time you want to make a batch of muffins.

When the muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes.

These are wonderful when they are slightly warm, but the blueberry flavor will intensify if you store them in a covered container overnight.