If you didn't have time to make the blueberry muffins, you could always use a boxed mix and then just add the struesel on top. This crumb topping makes these muffins extra special and a great breakfast treat. Enjoy!
2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup milk
1 1/2 cup fresh blueberries
1 cup flour
1 cup brown sugar
3 tablespoons butter
2 tablespoons cinnamon
Preheat oven to 350 degrees and grease a 12 cup muffin tin.
In a bowl combine the flour, baking powder and sugar. In another bowl combine the melted butter, egg, and milk and mix well. Pour the wet ingredients into the dry ingredients and stir just until combined.
Spoon the batter into the muffin tray, filling each cup about 2/3 full.
For the struesel topping, in a separate bowl combine the flour and brown sugar together and mix. Then add the 3 tablespoons of butter and mix together with your hands so that you get small pea size amounts of butter running through the topping. Then add the cinnamon and continue to mix with your hands.
Sprinkle each muffin with the topping and bake in the oven for 20-25 minutes. Cool for 10 minutes before removing. Enjoy!
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