Moist, fruity muffins that use an entire can of blueberry pie filling. Breakfast or dessert - you decide.
- Preheat oven
Preheat to 400°F. Line or grease 14-16 muffin cups.
- Make streusel
In a small bowl, mix flour, sugar, and cinnamon. Cut in butter with a fork until crumbly. Chill until ready.
- Mix Dry
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix Wet
In a separate bowl, whisk together oil, egg, milk, and vanilla.
- Combine
Add wet ingredients to dry, stirring just until combined.
- Add Pie Filling
Gently fold in the entire can of blueberry pie filling. Do not overmix - streaks or blueberry clumps are good.
- Fill & Top
Scoop batter into muffin cups, filling about 3/4 full. Top with streusel if using.
- Bake
Bake at 400°F for 5 minutes, then reduce to 375°F and bake for 15-20 minutes more, until a toothpick comes out clean.
- Cool
Cool in pan for 5-10 minutes before transferring to a wire rack.
- Batter will be moist due to the full can - that's expected.
- Want a touch of brightness? Add 1 tsp lemon zest to the batter.
- Store leftovers in an airtight container at room temp for up to 3 days, or refrigerate for up to 5.
Pairs well with:
Morning coffee, afternoon tea, and sneaking one before they cool.