Total Recipe Yield: 12 muffins
Portion Size: 1 muffin
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No


Strudel Crumble Topping:

  • 1/3 cup all-purpose unbleached flour
  • 1/3 cup sugar
  • 3 tablespoons butter, melted


  • 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


  • 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.


  • 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!