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

1. Line 12-14 muffin cups with muffin liners
2. In 2 small bowls using pastry blender mix both strudel mixtures until crumbly, set both bowls aside
3. In large bowl mix first 5 coffeecake ingredients
4. Carefully fold in blueberries
5. Carefully fold in one bowl of strudel mixtures that you set aside earlier, making sure not to blend fully into coffeecake
6. Divide equally among muffin cups coffeecake mixture
7. Gently pat strudel topping down but not much
8. Bake @ 350F for 20-25 minutes until toothpick comes out clean
9. Serve warm with butter
10. 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)