Preheat oven to 400°F. Line 12 muffin cups with paper liners.

In large bowl, whisk together pie filling, flour, sugar, baking powder and salt. 

In medium bowl, whisk together eggs, milk and vanilla until blended. Whisk in butter. 

Stir eggs mixture into flour mixture just until moistened (do not overmix). Stir in blueberries. 

Spoon batter into muffin cups, about two-thirds full.

Bake for 18 to 20 minutes or until golden brown and tops spring back when lightly pressed. 

Transfer pan to wire rack. Let cool for 10 minutes. Serve warm or let cool completely.