Total Recipe Yield: 12 muffins
Portion Size: 1 muffin
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No
Ingredients
Strudel Crumble Topping:
- 1/3 cup all-purpose unbleached flour
- 1/3 cup sugar
- 3 tablespoons butter, melted
Muffins:
- 1 large egg
- 1/2 cup milk
- 1/4 cup canola or vegetable oil
- 1 1/2 cups all-purpose unbleached flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- Zest of one lemon
- 1 cup fresh or frozen blueberries
Directions
- Pre-heat oven to 400 degrees.
- Line muffin pan with muffin papers, set aside.
Strudel Crumble Topping:
- In small bowl, combine flour, sugar and melted butter. Combine with fork until mixture resembles crumbles. Set aside.
Muffins:
- In medium bowl, beat egg with fork. Stir in milk and oil.
- In separate bowl, add flour, sugar, baking powder and lemon zest and stir to combine.
- Add dry ingredients to egg mixture and stir just until flour is moistened.
- Gently fold blueberries into batter.
- Fill muffin cups 2/3 full. Sprinkle strudel topping evenly over the 12 muffins.
- Bake 20-25 minutes or until golden brown. Enjoy!
