Directions
- 1Combine 1 cup of blueberries, 1 tbsp lemon juice, and 1 tbsp maple syrup in a saucepan.
- 2Heat the mixture in the saucepan.
- 3Stir the blueberry mixture.
- 4In a mixing bowl, combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1 cup sugar.
- 5Whisk the dry ingredients together.
- 6In another mixing bowl, combine 8 tbsp melted butter, 2 eggs, 2 tsp vanilla extract, and 1/2 cup milk.
- 7Whisk the wet ingredients together.
- 8Pour the wet ingredients into the dry ingredients.
- 9Mix the batter until just combined.
- 10Fold in 1 cup of floured blueberries.
- 11For the strudel topping, combine 1/2 cup flour, 1/3 cup white sugar, 3 tbsp brown sugar, half a lemon zested, and 4 tbsp melted butter.
- 12Mix the strudel ingredients until crumbly.
- 13Line a muffin tin with muffin liners.
- 14Fill the muffin liners with batter using an ice cream scoop.
- 15Add blueberry sauce to the batter in each muffin liner.
- 16Top with the strudel mixture.
- 17Fill 2 middle muffin tins with water.
- 18Bake at 425 degrees F for 15 minutes, then turn heat down to 375 degrees F for 10 minutes.
Ingredients
- 1 cup blueberries (fresh or frozen)
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 cups flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 cup sugar
- 8 tbsp melted butter (cooled)
- 2 eggs
- 2 tsp vanilla extract
- 0.5 cup milk
- 1 cup floured blueberries (frozen or fresh)
- 0.5 cup flour
- 0.33 cup white sugar
- 3 tbsp brown sugar
- 0.5 lemon zested
- 4 tbsp melted butter (cooled)
Equipment
saucepanspatulamixing bowlswhiskmuffin tinmuffin linersice cream scoopmeasuring cup
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