|Blueberry muffin mix||8 Ounce (1 Package)|
|Canned blueberry pie filling||20 Ounce (1 No 2 Can)|
|Lemon juice||1 Tablespoon|
Heat oven to 400 degrees.
Mix pie filling, lemon juice, cinnamon and blueberries from muffin mix package in saucepan.
Bring to boil.
Pour into 9" square or 11-1/2" x 7-1/2" x 1-1/2" baking dish.
Make muffin batter as directed on package.
Spread evenly over hot fruit mixture.
Bake 25-30 minutes.
Serve with cream or ice cream.
Cobbler can also be made with canned blueberries.
Combine 1/2 cup sugar and 1 tablespoon corn starch in sauce pan.
Gradually stir in 2-1/2 cups canned blueberries and juice from a number 2 can.
Bring to a boil and boil 1 minute, stirring constantly.
Pour into baking dish.
Dot with butter and sprinkle with cinnamon.
For glass baking dish, reduce heat to 375 degrees.
For a pretty effect, swirl some of the filling through the muffin topping by running a knife back and forth through the cobbler just before it is baked.
This is a favorite with men.