Yield: 14–16 muffins
Prep Time: 10 min
Bake Time: 22–26 min
Total Time: ~35 min
Preheat oven to 400°F (204°C). 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.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together oil, egg, milk, and vanilla.
Add wet ingredients to dry, stirring just until combined.
Gently fold in the entire can of blueberry pie filling. Do not overmix — streaks or blueberry clumps are good.
Scoop batter into muffin cups, filling each about ¾ full. You’ll get 14–16 muffins total.
Top with streusel, if using.
Bake at 400°F for 5 minutes, then reduce to 375°F and bake for 15–20 minutes more, or until a toothpick inserted in a muffin (not through blueberry pocket) comes out clean.
Cool in pan for 5–10 minutes before transferring to a wire rack.