Teri's Blueberry Strudel Coffeecake Muffins
- 1 Mix strudel mixture for topping and strudel mixture for folding separately, set both bowls aside
- 1/3 cup Bisquick
- 1/3 cup Brown Sugar, firmly packed
- 1 tsp Cinnamon
- 2 tbsp Firm Butter or Firm Margarine
- 1/3 cup bisquick
- 1/3 cup Brown Sugar, firmly packed
- 1 tsp Cinnamon
- 2 tbsp Firm Butter or Firm Margarine
- 2 cup Bisquick
- 2 tbsp Sugar
- 1 Egg
- 1 cup Milk
- 1 tsp Vanilla, I like a bit more vanilla so I usually use 1 1/2-2 tsp
- 3/4 cup to 1 cup Blueberries
- Line 12-14 muffin cups with muffin liners
- In 2 small bowls using pastry blender mix both strudel mixtures until crumbly, set both bowls aside
- In large bowl mix first 5 coffeecake ingredients
- Carefully fold in blueberries
- Carefully fold in one bowl of strudel mixtures that you set aside earlier, making sure not to blend fully into coffeecake
- Divide equally among muffin cups coffeecake mixture
- Gently pat strudel topping down but not much
- Bake @ 350F for 20-25 minutes until toothpick comes out clean
- Serve warm with butter
- Contributed by Teri aka intofrogs
folding separately, bisquick, brown sugar, cinnamon, butter, bisquick, brown sugar, cinnamon, butter, bisquick, sugar, egg, milk, vanilla, blueberries
Taken from cookpad.com/us/recipes/335561-teris-blueberry-strudel-coffeecake-muffins (may not work)