Blueberry Pie Muffins

The other day I bought my 3 year old boy a knight costume for Halloween.  This is a huge victory because his top two costume choices were:

a) corn

and

b) a ladybug.

Corn.  Seriously.

And while ladybugs are cute and all, I'm not sure he would ever live it down if that picture got shown to his prom date in 13 years.

My 5 year old on the other hand just wants whichever costume comes with the most weapons.

Go figure.

I still can't wrap my mind around the fact that it is October.  In my mind it's still summer.  And so, we eat muffins.

These are made with blueberry pie filling which makes them SO moist. I have tried 3 blueberry muffin recipes this month (including an incredibly popular one on pinterest), and this one is still my favorite. Frozen berries work great so you can make these year-round.

Blueberry Pie Muffins

Recipe from JoAnne Fluke

-3/4 cup melted butter
-1 cup sugar
-2 eggs, beaten
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup blueberries, fresh or frozen
-2 cups flour + 1 tablespoon 

-1/2 cup milk

-1/2 cup blueberry pie filling

Topping
-1/2 cup sugar
-1/3 cup flour
-1/4 cup softened butter

Preheat oven to 375 degrees. Line muffin tin with paper liners. 

Mix sugar into melted butter and then add beaten eggs, baking powder, and salt. Mix well.

Place blueberries in a bag with 1 Tablespoon flour, 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.

For crumb topping: Mix flour and sugar together. Cut in butter and mix until crumbly. Sprinkle topping on top of muffins.

Bake 25-30 minutes. Cool on wire rack for 30 mins and then enjoy.