Blueberry Muffins W/ Streudel Topping
I make Blueberry Muffins W/ Streudel Topping all the time but for some reason I’ve never written about them here. Dunny why, really. I even made them for our Church’s breakfast a few times. I guess I can remedy that problem today.
This Streudel Topping is SO.GOOD! I sprinkle them on top of any muffins I make. Blueberry, strawberry, plain, and the ones I’m going to write about soon, Olive Oil muffins. I even sprinkle streudel topping on banana bread and it was delish!! (Recipe adapted from AllRecipes)
Blueberry Muffins W/ Streudel Topping
Ingredients
- 1 1/2 cup flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 egg
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 cup fresh blueberrries
Streudel Topping
- 1/3 cup flour
- 1/2 cup sugar
- 1/2 stick butter
- 1 tsp powdered cinnamon
Instructions
- In a bowl, combine flour, sugar, salt, and baking powder.
- In another bowl or measuring cup, beat together egg, milk, and vegetable oil.
- Pour the milk mixture into the flour bowl and whisk gently to incorporate everything.
- Here's the batter.
- Stir in the fresh blueberries. Preheat oven to 375 degrees. Put muffin liners/cups in a cupcake/muffin pan. Evenly divide the batter into the muffin cups.
Mix the Streudel Toppig
- Crumble together the flour, sugar, butter, and powdered cinnamon.
- Here's how it looks. Sprinkle evenly on top of the muffin cups.
- Bake the muffins for 20 to 25 minutes. Cool for 5 minutes before serving.
When that butter melts, YUM! Enjoy.
