Our family isn’t huge on breakfast. A yogurt, a piece of fruit and a slice or two of toast usually does it for us. This past weekend I wanted to change things up a little bit and try one of the several new recipes I have in my collection.
Blueberry muffins with a cinnamon strudel topping turned out to be the perfect choice for Sunday morning breakfast. These muffins are not overly sweet, allowing the tart flavor of the blueberry to shine through. The cinnamon strudel topping is where most of the sweetness in this yummy muffin comes from. Everyone loved them, and the only change I would make to this recipe in the future would be to double the cinnamon topping. I will be make these again soon.
Blueberry Muffins With A Cinnamon Strudel Topping
Notes: This recipe makes 24 regular muffins or 12 large muffins.
Ingredients:
2 cups fresh or frozen blueberries
2 cups and 2 teaspoons all purpose flour
2 teaspoons baking fowder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup vegetable oil (or another unflavored oil)
1/2 cup milk
3 eggs
Strudel Topping:
1 teaspoon vanilla extract
2 tablespoons brown sugar
2 tablespoons butter, cut into small pieces.
2 tablespoons flour
1/2 teaspoon cinnamon
Directions:
Preheat your oven to 350 degrees fahrenheit.
Combined 2 cups blueberries and 2 teaspoons flour in a small bowl. Toss well and set aside. If you are using frozen berries thaw and drain excess liquid first.
Shift together dry ingredients: 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate bowl add sugar, eggs, vanilla extract milk and oil. Mix until the sugar is dissolved and the eggs are beaten.
Combined the wet and dry ingredients, then fold in your blueberries. Don’t over do it or you will crush your berries.
To prepare the strudel topping sift together brown sugar, cinnamon, and flour. Add the butter, and mix with your fingers or a fork.
Fill muffin cups 2/3 to 3/4 of the way full. Top with the strudel mixture. Bake at 350 degrees fahrenheit for 30-40 minutes. To test if they are done insert a toothpick into the middle of your muffin. If it comes out clean your muffins are ready. Cool completely on a wire rack.
You can see the origonal recipe at the Family Kitchen.
