Blueberry Pie Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

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.

Steps:

• Preheat oven to 425 degrees F. Place rack on lowest level.
• Crust Preparation:
• Pulse flour, butter, sugar, and salt in food processor until butter looks like peas. Whip egg and add egg yolk, water and vinegar. Slowly pour mixture in while pulsing until mixture will hold together when squeezed. Cut off 1/4 for stars, roll into ball and refrigerate. Roll rest of dough immediately out to 13-inch circle, one eighth of an inch thick. Put in a 9-inch pie pan and press sides and bottom toward bottom ridge. Trim overhang to 3/4 of an inch, flute edges. Freeze crust in shell for 5 minutes. Weigh down crust, lined with parchment paper with pie weights (beans etc). Glaze edges with egg white glaze. Bake crust on a baking sheet. Bake on bottom shelf of oven for 15 minutes. Cover sides of crust with foil as soon as they set and start to turn golden. Rotate crust in oven half way through. Remove pie weights from pie shell after 15 minutes. Prick bottom with fork. Glaze bottom and sides with egg white. Bake for 10 more minutes on bottom rack without baking sheet.
• Star decorations preparation:
• Roll out remaining crust, cut into decorative star shapes. Glaze with egg mixture, sprinkle with sugar and place on sheet of foil. Bake at 425 degrees F until slightly golden, then remove.
• Filling preparation:
• Place blueberries in a medium pot over high heat. Add cherries and sugar. Stir until mixture is thawed and juicy. Add lemon juice, lemon verbena, almond extract, butter and salt and 2 tablespoons flour. Bring to a boil. Reduce heat to low and cook for at least 15 minutes to cook flour and thicken juice. Add additional flour, if needed, to thicken further before putting in pie shell. Remove from heat.
• Streusel Preparation:
• Put flour, sugar, salt in processor and pulse 2 times. Add walnuts. Mix melted butter and vanilla together. Add to processor and pulse. Add cold butter and pulse.
• Assembly and Baking:
• Add filling to pie crust and top with streusel. Bake at 425 degrees F on lower third of rack for 25 to 30 minutes or until streusel is browned and set. Rotate pie half way through baking. Remove pie and cool in freezer or on dry ice for 30 to 35 minutes. Decorate top with stars and let sit 2 minutes before cutting.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 400°.
• Combine 4-1/2 cups flour, 2-1/4 cups sugar, salt and baking powder.
• Add oil, egg and milk to flour mixture.
• Fold in blueberries.
• Crumb topping: Mix together 1/1/2 cups sugar, 1 cup flour, 3/4 cup margarine and cinnamon.
• Sprinkle over muffins before baking.

Steps:

• Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Stir in lemon zest., Fill greased or paper-lined muffin cups one-third full. Drop preserves by teaspoonfuls into the center of each muffin. Top with remaining batter. For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops., Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Steps:

• Preheat oven to 375 degrees.
• Line muffin tin with paper liners.
• Melt butter.
• Mix sugar into melted butter and then add beaten eggs, baking powder and salt.
• Mix well.
• Place fresh/frozen blueberries in a bag with 1 tablespoon flour and toss until coated and set aside.
• Add 1 cup of flour and 1/4 cup of milk to sugar mixture.
• Mix well and then add last of flour and milk, again mixing well.
• Add blueberry pie filling (it will be blue).
• Fold in fresh/frozen blueberries.
• Fill muffin tins 3/4 way full and then set aside.
• -CrumbTopping- Mix flour and sugar together.
• Cut in butter and mix until crumbly.
• Place topping on top of muffins.
• Bake for 25-30 minutes.
• Cool on wire rack for 30 mins and then enjoy.