Indulge in the sweet simplicity of these blueberry pie muffins – bursting with juicy berries and wrapped in a golden crust of perfection. One bite and you'll be transported to a blissful blueberry paradise!
Ingredients
For the Blueberry Muffins
2 Cups AP Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Lemon zest
1 Cup Full Fat Sour Cream
2 Large Eggs
1/2 Stick Unsalted Butter, melted
1 Cup Fresh Blueberries
For the Blueberry Pie Filling
1 Cup Sugar
3 TBS Corn Starch
1 tsp Ground Cinnamon
2 Cups Fresh or frozen Blueberries
1/2 Cup Water
15 2" Pie Crust circles half baked. (please see notes above recipe)
Instructions
To Make the Blueberry pie Filling
Place the sugar, cornstarch, cinnamon and blueberries in a medium pan.
Add the water and stir to combine. Cook on medium-high until starting to boil.
Reduce heat to low and let cook for about 10 minutes or until the mix has thickened.
Remove from heat and allow to cool to room temperature. The filling can be refrigerated in a tight container for up to a week.
Recipe credit: https://www.onesarcasticbaker.com/blueberry-pie-muffins/
Colorado Dairy, Wholesale Dairy, Colorado All Natural Dairy, Colorado Wholesale Dairy, Colorado Milk, Local Milk Colorado, Farmer's All Natural, Royal Crest Dairy, Wholesale Ice Cream Mix, blueberry pie, blueberry pie muffins
