Blueberry Strudel Muffins
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.
Servings: 12 muffins
Calories: 279kcal
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.
Nutrition Facts
Blueberry Strudel Muffins
Amount Per Serving (1 muffin)
Calories 279
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 59mg20%
Sodium 205mg9%
Potassium 72mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 426IU9%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.