It's been a while since I posted something new. For that I am sorry.
I haven't been making anything. I wanted to have it be a goal to make something new at least once a week. But I have been sick as of late, so that's why I've been taking a kitchen break.
Can't have be making food while I'm all sick and germy!
So, in leui of anything new, I am posting these almost a year old pictures/recipe.
This is probably one of the best recipes I've made so far. The product and the pictures turned out great!
Ingredients
3/4 cup melted butter (1 and 1/2 sticks)
1 cup sugar
2 whipped eggs
2 teaspoons baking powder
1 cup blueberries
1/2 cup blueberry pie filling
2 cups plus 1 teaspoon flour
1/2 cup milk
Topping Ingredients
1/2 cup sugar
1/3 cup flour
1/4 cup softened butter
Directions
Grease bottoms of 12-cup muffin pan. I used muffin cups and made almost 24 muffins. Melt butter and mix in sugar. Add eggs and baking powder. Mix.
Put 1 tablespoon flour in plastic bag with blueberries. Shake to coat berries.
To your butter/eggs/sugar/baking powder mixture, add 1 cup flour and 1/4 cup milk. Mix. Add remaining flour and milk and mix again.
Add blueberry pie filling and mix. Fold in blueberries.
Fill muffins tins 3/4 full and set aside.
-For the crumb topping: Mix sugar and flour in a bowl. Add butter and cut in until it's crumbly.
-Sprinkle topping over muffins and bake 25-30 minutes.
-Set on wire rack for 30 minutes to cool.
*If you have extra pie filling, you can freeze it and then thaw it when you make muffins again.
Getting butter ready for melting.
Added in sugar.
Added in eggs and baking powder.
Blueberries coated in flour.
Half flour and half milk
Blueberries
After the pie filling...
I ended up with 21 muffins.
Oops! I forgot to take pictures of me making the crumb topping! But there it is on the muffins.
This is after 25 minutes cooking time.
This is after 30 total minutes cooking time.
And 30 minutes of rest!
Inside of the muffin.
My favorite picture from the bunch.
