Blueberry Muffins

¾ cup melted butter (1½ sticks)
1 cup sugar
2 beaten eggs (just whisk them with a fork in a small bowl)
2 teaspoons baking powder
½ teaspoon of salt
1 cup fresh OR frozen blueberries (do not need to thaw)
½ cup blueberry pie filling
2 cups + 1 Tablespoon of flour
½ cup milk


1. Preheat oven to 375°. Grease the bottoms only of a 12 cup muffin tin.

2. Melt butter in a microwave safe bowl. Mix in sugar. Add beaten eggs, baking powder, and salt; mix thoroughly.

3. In a Ziploc bag put 1 Tablespoon of flour and the 1 cup FROZEN blueberries. Shake to coat. Set aside.

4. Add half the remaining flour (1 cup) and half the milk (¼ cup) to bowl and mix well.Add the rest of the flour and milk; mix thoroughly.

5. Add ½ cup blueberry pie filling to batter, mixing it in well. (IT SHOULD TURN PURPLE!)

6. Fold in frozen blueberries (Careful so you don’t squish the berries!).

7. Fill muffin tins ¾ of the way full (almost to the top). Bake for 25-30 minutes.

Yields: 12 muffins