Prep time 45 minutes
Cook time 25 minutes
Yield: Serves or Makes 12-15 muffins
Place the sugar, cornstarch, cinnamon and blueberries in a medium pan.
Add the water and stir to combine. Cook on medium-high until starting to boil.
Reduce heat to low and let cook for about 10 minutes or until the mix has thickened.
Remove from heat and allow to cool to room temperature. The filling can be refrigerated in a tight container for up to a week.
Place the flour, baking soda, baking powder, sugar and lemon zest in a bowl.
Add the eggs, sour cream and melted butter and mix just to combine.
Gently fold in the blueberries.
Preheat oven to 350F and line 1 muffin tin with muffin liners.
In each liner place the half baked pie crust circle.
Add 1 TBS of blueberries pie filling and make sure is it evenly distributed.
Add a layer of muffin batter 3/4 full.
Crumble some pie crust and sprinkle on top.
Bake for 20-25 minutes or until a tootch pick comes our dry from the center of the muffin.
Remove from the oven and allow to cook for 15-20 minutes.