Blueberry muffin or pie receipe needed

Looking for either as we have fresh blueberries on sale this week. Thanks for all that reply.

Blueberry Glaze Pie Filling: 1quart (or more)fresh blueberries,gently rinsed 2/3 cup water 1 cup sugar 3 tablespoons cornstarch 1/3 cup cold water 1/2 teaspoon fresh lemon juice 1 pkg.(3 oz.)cream cheese, room temp. One 9 in. baked pie shell,homade or otherwise. whipped cream topping 1.Sort through berries saving out 3(or more)cups. Set aside. In a small saucepan, combine remaining 1 cup of berries with 2/3 cup water. Simmer,uncovered, over medium heat for about 3 min. until berries are soft and broken into tiny pieces. In a small bowl, whisk together sugar, cornstarch and 1/3 cup of water Whisk into cooked berry mixture in sauce pan and bring to a boil,stirring constantly. Boil 1 min. until mixture is no longer cloudy but clear and thick. Add lemon juice, Cool to room temp. Spread softened cream cheese over bottom of baked pie crust. In a large bowl, gently fold reserved berries and cooked berry mixture together. Spoon into pie shell. Cover lightly with waxed paper or plastic wrap. Refrigerate until firm about 2 hrs. Cut into wedges, serve with a generous dollop of whipped cream. Serves 8 (You can also use fresh raspberries, if you do add a few drops of almond flavoring instead of lemon juice). Susie

Blueberry Streusel Muffins 1/3 cup sugar 1/4 cup butter or margarine, softened 1 egg, beaten 2-1/3 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1-1/2 cups fresh or frozen blueberries STREUSEL: 1/2 cup sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375º for 25-30 minutes or until browned. Yield: 1 dozen.

Susie

Thank you very much for both of the receipes. I will copy them and try them.

I've been wanting to try this Sugar Free Blueberry Coffee Cake recipe. If you make it, let me know how it tasted.

http://allrecipes.com/Recipe/Sugar-Free-Blueberry-Coffee-Cake/Detail.aspx

Here is a good blueberry muffin recipe that is made with splenda.

Ingredients

 

1.5 C Flour 3/4 C Splenda 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2/3 C plain non-fat yogurt 2/3 C water 3/4 C Blueberries (can sub. other fruit)

 

Directions

Combine and mix dry ingredients. Then add water and yogurt, mix then add berries and stir carefully. Fill greased muffin cups 3/4 full. Bake at 400 F. for 18 minutes. Number of Servings: 12 Recipe submitted by SparkPeople user LEPRECHAUN0610. Number of Servings: 12

 

Nutrition Facts mmm...Blueberry Muffins
Serving Size: 1 serving
Amount Per Serving
Calories		71.1
Total Fat		0.3 g
	Saturated Fat	0.1 g
	Polyunsaturated Fat	0.0 g
	Monounsaturated Fat	0.0 g
Cholesterol		0.0 mg
Sodium		193.5 mg
Potassium		10.5 mg
Total Carbohydrate		15.9 g
	Dietary Fiber	2.4 g
	Sugars	0.9 g

 

Thank you all for posting your ideas. I havent tried any as its been warm and cant use oven yet but did print the ideas out. Thanks again and have a wonderful week.