Blue, Blueberry Muffins

• ¼ Cup melted butter (1 ½ sticks)
• 1 cup sugar
• 3 beaten eggs
• 2 tsp baking powder
• ½ tsp salt
• 1 cup fresh or frozen blueberries (no need to thaw)
• ½ cup blueberry pie filling
• 2 cups gluten free flour (1 ½ cup brown rice flour + ½ cup tapioca flour)
• ½ cup milk
• Crumb topping
• ½ cup sugar
• 1/3 cup G.F. flour
• ¼ cup softened butter (1/2 stick)

1. Mix sugar and flour in small bowl. Add the softened butter and cut it in until crumbly.
2. Grease the bottoms only of a 12 cup muffin pan (or line the cups with cupcake papers)
3. Melt the butter, then mix in the sugar. Add beaten eggs, baking powder and salt and mix thoroughly.
4. Put one Tbsp of the flour in a plastic bag with your cup of fresh or frozen blueberries. Shake it gently to coat the blueberries, and leave them in the bag for now.
5. Add half the remaining two cups flour to your bowl and mix it in with half the milk. Then add the rest of the flour and milk and mix thoroughly.
6. Add ½ cup blueberry pie filling to your bowl and mix it in. (your dough will turn a shade of blue, but don’t let that stop you-once the muffins are baked, they’ll look just fine). When your dough is thoroughly mixed, fold in the flour coated fresh or frozen blueberries.
7. Fill the muffin tins three quarters full and set them aside. If you have dough left over, grease the bottom of a small tea bread loaf pan and fill it with your remaining dough.
8. When muffins are baked, let them cool for about 30 minutes for easy removal.
9. Sprinkle the crumb topping over your muffins and take them in a 375 oven for 25 to 30 minutes.
10. To make Blueberry pie filling Put a container of blueberries in a pot with ¼ cup water. Simmer til soft. Mix 1 Tbsp. cornstarch in water.
11. Drizzle into hot blueberries and stir til thickened. Can be frozen for future use.

Submitted by Linda Groves