Joanne Fluke's Blue Blueberry Muffins

Joanne Fluke's Blue Blueberry Muffins

Prep Time

20 minutes

Cook Time

30 minutes


12 people

We have been into culinary mysteries lately, and couldn’t resist trying this recipe for blue blueberry muffins. That’s not a typo–there is a twist to these muffins that makes them doubly yummy!

You only need 1/2 cup of blueberry pie filling for this recipe, so the recipe author recommends portioning them into 1/2 cup sizes and freezing them in a freezer bag so that you have a premeasured amount ready the next time you make these goodies!


  • 3/4 cup melted butter
  • 1 cup sugar
  • 2 beaten eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup blueberry pie filling
  • 2 cups plus 1 tablespoon flour
  • 1/2 cup milk
  • Crumb topping:
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup softened butter


  • 1 Preheat oven to 375 degrees.
  • 2 Grease the bottoms only of a 12-cup muffin pan or line with cupcake papers.
  • 3 Melt the butter.
  • 4 Mix in the sugar.
  • 5 Add beaten eggs, baking powder, salt, and mix thoroughly.
  • 6 Put one tablespoon of the flour in a plastic bag with the cup of fresh or frozen blueberries, and shake it gently to coat the berries; set aside.
  • 7 Add 1 cup of the flour to the bowl and mix it in with half the milk.
  • 8 Add the remaining cup of flour and the rest of the milk and mix thoroughly.
  • 9 Add 1/2 cup blueberry pie filling to the bowl and mix it in.
  • 10 Fold in the flour-coated berries.
  • 11 Fill each muffin cup 3/4 full and set them aside.
  • 12 Now, mix the crumb topping by mixing 1/2 cup sugar and 1/3 cup flour in a bowl, cutting in 1/4 cup butter until it's crumbly.
  • 13 Sprinkle the crumb topping over the muffins.
  • 14 Bake at 375 degrees for 25-30 minutes.
  • 15 Once done, allow muffins to cool in the pan for about 30 minutes before tipping them out to serve.



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC