Posted By Ingrid Turner on Aug 16, 2014 in Baking, Berries, Blueberries, Desserts, Featured, Fruit, Fruit & Vegetables, How To Cook, Muffin & Cupcake Recipes, Sweets, Vegetarian | 0 comments

This recipe for Blueberry Burst Muffins will be a truly delicious surprise.

When you taste your first bite, it will be ever-so-tasty, and when you take the next bite, a little pocket of juicy, sweet blueberries will burst upon your taste buds, leaving you looking for more.

How to Bake Blueberry Burst Muffins:

When I was a child, there was nothing like coming home from school and walking into the kitchen filled with the aroma of my Mother baking something oh-so-good.

Type: Muffin Recipe

Prep Time: 10 min
Bake Time: 20 – 25 min
Yield: about 10 muffins

Ingredients:

Below you will find two sets of ingredients – one for the muffins, and one for the blueberry filling.

Muffin Ingredients:

1 1/4 cups blueberries – fresh or frozen
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup white sugar
1/2 tsp corn starch
2 eggs
1/3 cup vegetable oil
1/2 cup milk or buttermilk
1/2 tsp vanilla extract – I used Epicureal Pure Bourbon Vanilla Extract.

Filling Ingredients:

1/4 cup blueberries
1/2 tsp corn starch
1 tsp butter
1 tsp brown sugar
1 tsp water

Instructions:

Below, you will find instructions for both the blueberry filling, making & baking the muffins.

Filling Instructions:

In a small sauce pan, melt butter on low heat.
In a separate bowl, combine half of filling blueberries, corn starch, sugar and water.
Stir blueberry mixture into melted butter and increase heat slightly. Stir until sugar has dissolved completely – about 30 seconds only.
Mash until blueberries have been crushed. Stir well and remove from heat.
Stir the rest of filling blueberries, without crushing, into heated mixture.
Set aside and allow to cool.

Serve and enjoy that extra pop of blueberries.

Baking Instructions:

Preheat oven to 375 degrees F.
In a large mixing bowl combine flour, sugar, baking soda, baking powder and salt.
In another bowl combine oil, eggs, milk and vanilla, mixing well.
Combine wet ingredients in to the dry ingredients, mixing until just barely moistened.
Fold 1 1/4 cups of the blueberries into the batter.
Fill greased or paper-lined muffin cups until 1/4 full.
Place about 1 tsp full of blueberry filling into the center of each muffin cup, dividing the filling evenly among all the muffin cups.
Fill the muffin cups with the remaining batter, so each muffin cup is 3/4 full.
Bake at 375 degrees F for 20 – 25 min or until muffins test done.
Cool for 10 min before removing muffins to a wire rack.