Saturday, February 18, 2012


The specialty of this muffin is the strudel topping.  It reminds me of store bought muffins.  A couple of key points to remember when making this recipe is not to mix the flour too much to make sure it rises when cooking.  I used regular sized muffin cups to get 12 muffins.  I am thinking that mini muffins with these measurements would give a higher "rise" look.  Although this is really not necessary.  The top of the muffing with the strudel topping was a favorite at my house.  Even though we are trying to watch our weight, we couldn't help ourselves and finished all the muffins in one night.

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

1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
  • Preheat oven to 400 degrees F (200 degrees C).
  • Line muffin cups with muffin liners.
  • First make the strudel topping by Mix ing all the topping ingredients together with a fork.  Set aside
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  • Mix together the vegetable oil, the egg and the milk
  • Add the flour mixture and using a wooden spoon mix through.
  • Fold in blueberries.
  • Fill 3/4 of the muffin cups and sprinkle with crumb topping mixture.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.
Makes 12 muffins

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