Struessel Blueberry Muffins.

While perusing some other recipe blogs today, I found this one and immediately knew I had to try it!

a.) I'm a sucker for blueberry muffins

b.) Anything with a struessel topping does me in

c.) I love that everything needed for these muffins was right in my pantry

The players: flour, sugar, salt, baking powder, oil, milk, 1 egg, brown sugar, butter, cinnamon and blueberries.  I had to use frozen because I still haven't made my way out to pick the best blueberries in town yet.  Just imagine how yummy they would be with those delicious Lott Organic berries....

First make sure you give your sweet babe some measuring cups to play with, because she wants in on the action too!

Plus, she's bound and determined to look as adorable as can be as to distract you from your work.

Ah, dang it, she did it again.

Back to work now!

Spray your muffin tin with Pam

{then cringe that you are showing the world the nastiness that is your muffin tin}

Combine dry ingredients

Then mix oil, egg and milk

Combine dry and wet ingredients

Use and abuse the batter with your wooden spoon

Then, gently fold in the berries

You will now have this pretty purple marbled concoction

Spoon the batter into the muffin cups

Let's get going on the very best part.  Combine the sugars, flour and cinnamon.  The original recipe calls for all white sugar.  I personally love the mix of brown and white sugar in a struessel topping.  But really, whatever floats your boat is fine.

Add the butter

Mix with fork

Until butter is well incorporated

Spoon the struessel mixture on top of muffin batter and pop them in the oven.

{and cringe again that you are allowing one and all to see your nasty muffin tins}

I beg of you, please eat while they are warm.  The combination of the warm berries and the crumb topping...sweet mercy!

Just warning you, they'll go fast!

Struessel Topped Blueberry Muffins

1 1/2 cup flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup oil

1 egg

1/3 cup milk

1 cup blueberries

Stuessel topping

1/4 cup sugar

1/4 cup brown sugar

1/3 cup flour

1 1/2 tsp cinnamon

1/4 cup butter {cold}

Preheat oven to 400 degrees, and grease muffin tins or line with cupcake liners.

Combine dry ingredients together and mix well.  Stir together oil, egg and milk, then add to the dry mixture.  Stir until dry ingredients are well incorporated with the wet.  Gently fold in berries.  Using a cookie scoop, fill muffin cups.

Mix all the dry ingredients for the crumb topping together, then cut in the butter.

Spoon topping on top of muffin batter.  Bake for 20-25 minutes.

:: note from my kitchen::

I bumped up the milk to almost 1/2 cup.  It was a bit too dry with only 1/3 cup called for in the recipe.