Blueberry Pie Filling Muffins

• I followed this recipe exactly other than I didn't add fresh blueberries, and I think these muffins would have been better if I would have added them. The flavor is good, and they look really pretty - I baked mine for 18 minutes and it was a couple minutes too long, they were a touch dry. Start checking these at around 16 minutes. I just copied and pasted from the site and for some reason I have a long narrow post, weird. Hopefully it isn't too hard to follow in this format, if so click here for the original source (Betty Crocker) and make them following their post. 

  

  
  

  

  
  

  
  

  Filling

  • 2/3cup blueberry pie filling (from 21-oz can) 
  • 1/3cup fresh blueberries 

  Streusel

  • 1/2cup old-fashioned or quick-cooking oats 
  • 1/4cup Gold Medal™ all-purpose flour 
  • 1/4cup packed brown sugar 
  • 1/4teaspoon ground cinnamon 
  • 2tablespoons cold butter, cut into small pieces 

  Muffins

  • 3/4cup milk 
  • 1/4cup vegetable oil 
  • 1egg 
  • 1tablespoon grated lemon peel 
  • 2cups Gold Medal™ all-purpose flour 
  • 1/2cup granulated sugar 
  • 2teaspoons baking powder 
  • 1/2teaspoon salt 

  Steps

  • 1
    Heat oven to 400°F.Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
  • 2
    In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside. 
  • 3
    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). 
  • 4
    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.)
  • 5
    Sprinkle streusel evenly over batter and blueberry mixture in each cup.
  • 6
    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.

    

    
    
    

    

    
    

    

    
    

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