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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
Muffins
1 package
Dr. Oetker Shirriff Pie Filling Lemon
2 cup
all-purpose flour
0.5 cup
granulated sugar
4 tsp
Dr. Oetker Baking Powder
0.25 tsp
salt
2
eggs
1 cup
milk
1 tsp
vanilla extract
0.5 cup
unsalted butter melted
1 cup
blueberries
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.
 

Recipe Tips
If using frozen blueberries, use from frozen. 
Substitute blueberries with raspberries if desired.  
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