"A crispy pie crust topped with sweet blueberry pie filling layered with tender, fluffy and flavorful blueberry muffin."
Mini Blueberry Pie Muffins
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Prep time 45mins
Cook time 25mins
Serves or Makes: 12-15 muffins
Recipe Card
Blueberry filling
ingredients
- 1/2 cup water
- 15 pie crust, cut into circles to match the base of the muffin tin par baked
Blueberry muffins
ingredients
- 1/2 stick (1/2 cup) melted butter
Method
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.