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Prep Time30min
Total60min
Servings12
Ingredients15
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Ingredients
Filling
2/3
cup blueberry pie filling (from 21-oz can)
1/3
cup fresh blueberries
Streusel
1/2
cup old-fashioned or quick-cooking oats
1/4
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
1/4
teaspoon ground cinnamon
2
tablespoons cold butter, cut into small pieces
Muffins
3/4
cup milk
1/4
cup vegetable oil
1
egg
1
tablespoon grated lemon peel
2
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon salt
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Instructions
Step
1
Heat oven to 400°F.Place paper baking cup in each of 12 regular-size muffin cups or grease with shortening or cooking spray.
Step
2
In small bowl, mix filling ingredients; set aside. In medium bowl, mix all streusel ingredients with fork until crumbly; set aside.
Step
3
In large bowl, beat milk, oil, egg and lemon peel with fork or whisk until blended. Stir in remaining muffin ingredients all at once just until flour is moistened (batter will be lumpy).
Step
4
Spoon about 1 tablespoon batter in bottom of each muffin cup (spread, if necessary, to cover most of bottom of cup). Alternately drop rounded 1/2 teaspoon blueberry mixture and 1 teaspoon remaining muffin batter in different areas in each muffin cup, layering as necessary. (Cups will be three-fourths full.)
Step
5
Sprinkle streusel evenly over batter and blueberry mixture in each cup.
Step
6
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.
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For the prettiest muffins, drop the blueberry mixture near the center, allowing only some of it to go toward the edge of the muffin cup.
Adding fresh blueberries to the pie filling gives a burst of fresh fruit flavor. If blueberries are not in season, simply use 1 cup pie filling.
Make the filling and streusel the night before for super-quick muffins in the morning.
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