Blueberry Muffins with Strudel Topping

Lately we've been buying a big container of blueberries at the supermarket. They pair beautifully with strawberries and bananas in smoothies and SP likes to take them to work as a snack. He was out of town for three days this past week and the blueberries were getting old fast. I needed something to make with them and then it hit - a craving for muffins. The first recipe I tried was a bust but then I was pointed in the direction of this recipe for Blueberry Muffins with Strudel Topping . Thankfully I had plenty of blueberries to try again.


Excuse the holiday muffin liners. I didn't realize they were Christmas liners until I was looking at the photos. Gingerbread men and Christmas trees in June? Eh, what can you do? Regardless of the wrappers, these were divine. The topping provides a great crunch and the muffin itself is cakey, sweet and bursting with blueberry goodness.

Blueberry Muffins with Strudel Topping
As Seen on Fried Ice and Donut Holes, originally from Annie�s Eats

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3-1/2 cup milk
1 cup blueberries

Topping:
1/4 cup sugar
2 tablespoons + 2 teaspoons all purpose flour
2 tablespoons butter, softened
3/4 teaspoon cinnamon

Preheat oven to 400. Line 8 muffin cups with paper liners (I got 9 muffins and I still think they were a little big, so I'd go for 10 and have more, slightly smaller muffins).

Whisk together flour, sugar salt, and baking powder. Pour vegetable oil in a 1-cup glass measuring cup. Add the egg and enough milk to make 1 cup of liquid. Whisk together, then slowly whisk into flour mixture. Fold in blueberries. Scoop into lined muffin cups.

Combine topping ingredients, mixing with a fork until crumbly and combined. Sprinkle over tops of muffin batter.

Bake for 20-25 minutes. Let cool in muffin tin for 10 minutes, then remove to wire rack and allow to cool completely.