Mini Blueberry Pie Muffins

"A crispy pie crust topped with sweet blueberry pie filling layered with tender, fluffy and flavorful blueberry muffin."
-- @onesarcasticbaker
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  • Recipe Card
Prep time 45mins
Cook time 25mins
Serves or Makes: 12-15 muffins

Recipe Card

Blueberry filling


  • 1/2 cup water
  • 15 pie crust, cut into circles to match the base of the muffin tin par baked

Blueberry muffins


  • 1/2 stick (1/2 cup) melted butter


  • Step 1

    Place the sugar, cornstarch, cinnamon and blueberries in a medium pan.

  • Step 2

    Add the water and stir to combine. Cook on medium-high until starting to boil.

  • Step 3

    Reduce heat to low and let cook for about 10 minutes or until the mix has thickened.

  • Step 4

    Remove from heat and allow to cool to room temperature. The filling can be refrigerated in a tight container for up to a week.

  • Step 5

    Place the flour, baking soda, baking powder, sugar and lemon zest in a bowl.

  • Step 6

    Add the eggs, sour cream and melted butter and mix just to combine.

  • Step 7

    Gently fold in the blueberries.

  • Step 8

    Preheat oven to 350F and line 1 muffin tin with muffin liners.

  • Step 9

    In each liner place the half baked pie crust circle.

  • Step 10

    Add 1 TBS of blueberries pie filling and make sure is it evenly distributed.

  • Step 11

    Add a layer of muffin batter 3/4 full.

  • Step 12

    Crumble some pie crust and sprinkle on top.

  • Step 13

    Bake for 20-25 minutes or until a tootch pick comes our dry from the center of the muffin.

  • Step 14

    Remove from the oven and allow to cook for 15-20 minutes.

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