Blueberry Strudel Muffins

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup chopped pecans or walnuts (optional)

Directions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together melted butter, milk, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups, filling each about ¾ full.
7. Mix brown sugar, cinnamon, and nuts for the strudel topping; sprinkle evenly over muffins.
8. Bake 20-25 minutes or until a toothpick inserted comes out clean.
9. Cool for 5 minutes, then transfer muffins to a wire rack.

Recipe Notes

• Coat blueberries lightly with flour to prevent sinking.
• Use frozen blueberries directly without thawing if fresh are unavailable.
• Optional: drizzle with a light glaze after cooling for extra sweetness.

Recipe Stats

• Prep Time: 10 minutes
• Cooking Time: 20-25 minutes
• Total Time: 30-35 minutes
• Servings: 12 muffins