These easy to make fresh Blueberry Strudel Muffins will be a sure fire hit with all blueberry lovers. A soft buttery muffin, filled with ripe blueberries and topped with a cinnamon strudel topping. The perfect treat all year long.
Coming at you today with a baked treat! Because who doesn’t love baking in the height of summer, right? Well, according to Google, it seems my readers are loving baked treats all summer long. So give em’ what they want I say!
But seriously, baked goods like Blueberry Cream Cheese Squares are always great!
With that being said, I still have a few summer fresh recipes to share with you all before true comfort season sets in . Otherwise, know as Autumn. My favourite time of year for cooking, eating, and just living!
I’m already itching to get in the kitchen on cosy days with a pot of something or another simmering away. Not wishing my time away, as there’s a lot more summer fun to be had yet. But this has been the world’s longest summer in the history of summers.
With kids being sent home from school back in mid March, it just seems like it’s the never ending summer break.
So, when fall hits this year, I’ll be ready.
Meanwhile, we got some seriously great Blueberry Strudel Muffins to take a look at here.
What We Need To Make The Blueberry Strudel Muffins
We’re using easy to find & basic ingredients, like always. If you follow, you’ll know that I favour from scratch recipes and like to keep it as simple as I can. You won’t often see difficult to find ingredients or things you can’t pronounce.
So, here we got some pretty basic stuff and you will see a full detailed list in the recipe at the end of the post. Or you can jump straight to the recipe now if you’d like.
Let’s Bake Some Muffins
We start by creaming the butter and sugar on high speed until it’s light and fluffy. This takes about 3 minutes or so.
Then, we add the eggs, one at a time and mix them in good.
Finish The Batter and Coat the Blueberries
Coat the blueberries in about 1 tablespoon of the flour. We do this to help prevent them from sinking to the bottom of the muffins. Trust me, it helps!
Remember, full recipe is at the end of the post. So, we finish off the batter by adding 1/2 of the flour mixture and fold it in. Then the milk and then remaining flour. You’ll have a smooth and thick batter.
Ready To Put Together Some Muffins
Make the strudel topping by combining the brown sugar, butter, flour and cinnamon. Mix together with your hands until you have a crumb like texture. Alternatively, you could do that step in a food processor. But I honestly wouldn’t waste my time or mess up equipment you don’t need to.
Add The Blueberries & Fill The Muffins Tray
Toss the blueberries in the batter and stir them just until they are combined. Then evenly fill the muffin tray.
Top With the Strudel Topping
And don’t forget that topping. Sprinkle about a tablespoon over each muffin. If you have extra, just spoon that over as well.
Bake the Muffins
Remember baking time will vary from oven to oven. I have to point this out because I don’t want you to make them and they are dry or underdone.
My oven baked these to perfection in 18 minutes. I use a fan assisted oven and the thermostat is accurate. I test it every so often to make sure. However, baking time can be between 15 – 20 minutes. So check on them to see how they are doing.
I used a medium sized muffin tray and got 12 muffins. If you are using a large tray, you’ll get 9 muffins and will need to increase the baking time by a couple of minutes.
Baked & Ready To Enjoy
Put the coffee on because these muffins are ready to enjoy.
Let them cool for about 10 minutes before taking them out of the tins. If you try to get them out too soon, they will likely start to fall apart as they are so moist. So, let them cool.
Use a butter knife or an offset spatula to go around the rim and loosen it. Then take them all out and let them cool completely on a cooling rack.
These muffins are honest to goodness great. They are best the day they are baked, like so many muffins. However, they will keep for up to two days in an airtight container.
They are great on their own or with a spread of butter. At our place we all loved them, even my non blueberry loving daughter. Okay, she picked out the blueberries, surprise. But loved the muffin part…hahaha.
Maybe next time, I’ll make just a strudel muffin.
Now, that does sound like a great idea as well!
Like These, Here’s A Few Other Things You Might Like To Check Out
- Apple Cinnamon Strudel Muffins
- Orange & Blueberry Muffins
- Blueberry Cream Cheese Cake Squares
- Mini Blueberry Compote Cheesecakes
- Vanilla Roulade with Blueberries & Cream
- Blueberry Lemon Muffins
Okay my dear friends, that’s about it for the muffins. Hope you like the the recipe and get a chance to try it out sometime.
Happy baking and enjoy the rest of the long summer days.
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Get The Recipe!
Blueberry Strudel Muffins
Ingredients
For the muffins:
- 1/2 cup butter
- 2/3 cup sugar
- 1 Teaspoon vanilla
- 2 Eggs
- 1 1/2 cups flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 3/4 cups buttermilk
- 1 cup fresh blueberries
For the topping:
- 1/4 Cup butter
- 1/3 Cup brown sugar
- 2/3 Cups flour
- 1 Teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease or line 12 medium sized muffin tins and set aside.
- First, make the strudel topping. Combine butter, sugar, flour and cinnamon in a medium bowl. Mix with your hands until you have a crumbly mixture. Set aside.
- In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
- In a medium sized bowl, toss together the blueberries with 1 tablespoon of the flour. Set aside.
- In a small bowl, whisk together the vanilla and buttermilk.
- In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well after each addition.
- Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Add the blueberries and stir until just incorporated.
- Pour evenly into prepared muffin tins. Evenly spoon the crumb mixture over the muffins. Bake for about 15 – 20 minutes or until a toothpick inserted comes out with a few crumbs.
- Cook on a wire rack in the baking tin for about 10 minutes.
- Best served the day they are made but will keep for up to two days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Baking time may vary depending on your oven. Between 15 – 20 minutes. A toothpick inserted into the center with a few crumbs on it will show they are done.
- These were baked in a medium sized muffin tin. If you are using large, you will get 9 muffins and will need to increase the baking time by a couple of minutes.
- Yes, you can use frozen blueberries. I recommend adding them to the batter while they are still frozen.
- If you don’t have buttermilk, whisk 1 tsp of white vinegar into the milk and let it sit for 10 minutes.
Thanks For Stopping By And Hope To See You Soon!
