Blueberry Muffin Streusel Cake

Ingredients :

MUFFIN

• 4 tbsp (30g) all-purpose flour
• ¹⁄8 tsp baking powder
• ¹⁄16 tsp baking soda
• 2 tsp granulated sugar
• 3 tbsp (45ml) fat-free milk
• ½ tbsp (7.5ml) vegetable oil
• 8 fresh blueberries

Streusel Topping (serves 2)

• ½ tbsp (7g) cold butter,chopped into tiny pieces
• ¾ tbsp (5.6g) allpurpose flour
• 1 tbsp (12.5g) plus 1 tsp
• (4g) light brown sugar
• ¹⁄16 tsp ground cinnamon

Preparation :

1 For the Muffin: Combine all muffin ingredients except blueberries in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Stir in blueberries.

2 For the Streusel Topping: In a separate small bowl, mix streusel ingredients until butter pieces are completely
coated in the flour, sugar, and cinnamon.

3 Sprinkle crumbles of streusel on top of muffin batter, spreading out evenly across surface of batter.

4 Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few
minutes. Cake is best consumed while still warm or within a few hours of it being cooked.

Blueberry Muffin Streusel Cake
I am a strong believer that streusel makes everything taste better. This muffin cake is studded with blueberries and then covered with a generous amount of streusel. The cake takes a little more effort if you want to add the topping, but streusel is always worth it, at least in my book! Because this is a muffin cake, expect the crumb to be a little tighter than in the Blueberry Cake .