Categories: Breakfast, Dessert

Ingredients

• 3/4 c melted butter
• 1 c sugar
• 2 eggs
• 2 tsp baking powder
• 1/2 tsp salt
• 1 c fresh or frozen blueberries (don't thaw)
• 1/2 c blueberry pie filling
• 2 c pluus 1 tbsp flour
• 1/2 c milk
• *1/2 c sugar
• 1/3 c flour
• 1/4 c softened butter

Directions

1. Preheat oven to 375F, rack in the middle.

2. Grease bottoms only of a 12 cup muffin pan. Melt the butter and mix in the sugar. Add eggs, baking powder, and salt and mix thoroughly.

3. Put 1 tbsp of flour in a plastic bag and add blueberries. Shake to coat.

4. Add half the flour and half the milk to batter mixture. Add 1/2 c blueberry pie filling and mix in. Fold in flour-coasted blueberries.

5. Fill muffin tins three-quarters full and set aside. Use small tea-bread loaf pan for any left over dough.

6. For crumb topping: Mix the suar and flour in a small bowl. Add the softened butter and cut it in until its crumbly. Sprinkle over muffins and bake for 25-30 minutes.

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