5135
Classic Lemon Blueberry Muffins
12 muffins
Easy
30
Quick and easy to make, these lemony blueberry muffins are tender, moist and irresistible.
Ingredients
How to Prepare
Ingredients
Muffins
1 package
Dr. Oetker Shirriff Pie Filling Lemon
2 cup
all-purpose flour
0.5 cup
granulated sugar
4 tsp
0.25 tsp
salt
2
eggs
1 cup
milk
1 tsp
vanilla extract
0.5 cup
unsalted butter melted
1 cup
blueberries
Learn More About the Products
How to Prepare:
Total:
30 min
Prep:
10 min
Resting:
10 min
1
Preheat oven to 400°F. Line 12 muffin cups with paper liners.
2
In large bowl, whisk together pie filling, flour, sugar, baking powder and salt.
3
In medium bowl, whisk together eggs, milk and vanilla until blended. Whisk in butter.
4
Stir eggs mixture into flour mixture just until moistened (do not overmix). Stir in blueberries.
5
Spoon batter into muffin cups, about two-thirds full.
6
Bake for 18 to 20 minutes or until golden brown and tops spring back when lightly pressed.
7
Transfer pan to wire rack. Let cool for 10 minutes. Serve warm or let cool completely.
tips
Tips: If using frozen blueberries, use from frozen. <br />Substitute blueberries with raspberries if desired.
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