• Preheat oven to 375°F, rack in the middle position
• Grease the bottoms only of a 12-cup muffin pan (or line the cups with cupcake papers).
• Melt the butter.
• Mix in the sugar.
• Then add the beaten eggs, baking powder, and salt, and mix thoroughly.
• Put one tablespoon 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.
• Add half the remaining two cups of flour to your bowl and mix it in with half the milk.
• Then add the rest of the flour and milk and mix thoroughly.
• 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.
• 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.

The crumb topping:

• Mix the sugar and the flour in a small bowl.
• Add the softened butter and cut it in until it's crumbly. (You can also do this in a food processor with hard butter using the steel blade.)
• Sprinkle the crumb topping over your muffins and bake them in a 375°F oven for 25 to 30 minutes. (The tea-bread should bake about 10 minutes longer than the muffins.)
• When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.)
• Then just tip them out of the cups and enjoy.
• These are wonderful when they're slightly warm, but the blueberry flavor will intensify if you store them in a covered container overnight.