1/4 cup sugar
1 can blueberry pie filling
1 1/4 cups sugar
2 1/2 cups purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
2 large eggs
1 stick butter
1 cup buttermilk
1 1/2 tsp. vanilla extract
Whisk flour, baking powder, and salt. In a separate bowl, whisk 1 1/8 cup sugar with the eggs. Slowly whisk in melted butter until combined. Add buttermilk and vanilla and mix well.
Divide batter equally among prepared muffin cups (batter will come to the top of each muffin cup). The batter should make 12 muffins. Spoon 1 tsp. blueberry mixture into the center of each muffin. Using a toothpick or skewer, gently swirl the filling into the batter. Sprinkle sugar evenly over the muffins.
Bake for 17 to 19 minutes, until muffin tops are golden and just firm. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool for an additional 5 minutes. Serve warm with butter.
Variation – For topping your muffins add ½ cup of pecans to the sugar topping and put on top of medium heat until the pecans are candied. Stir constantly. Cool and sprinkle on top of your muffins instead of just sugar before putting the muffins into the oven. It turns into a whole other muffin.
You can use almost any pie filling in making these muffins. It does not have to be blueberry. Try cherry. Yum!
Serve with side dishes of scrabbled eggs and bacon or sausage and you have a complete brunch that will please your entire family.
See if these don’t become your favorite muffins. Have a great Sunday. Be happy and may God bless you and yours.