Strawberry Blueberry Streusel Muffins

After making the blueberry topping for my cheesecake this weekend, I still had some blueberries leftover.  Once I started making the blueberry muffins as planned, I decided to add the remains of the strawberries that were in the fridge as well.  They turned out pretty tasty!!

Strawberry Blueberry Streusel Muffins

Muffin:
1 1/2 Cups flour
3/4 Cups Splenda 
1/2 Teaspoon salt
2 Teaspoons baking powder
1/3 Cup vegetable oil
1 Egg
Approx. 1/3 Cup 1% Milk
1 Cup blueberries
1/4 Cup diced strawberries

Streusel:
1/4 Cup Splenda
2 Tablespoons & 2 Teaspoons flour
2 Tablespoons butter, cubed
3/4 Teaspoons cinnamon

In a medium mixing bowl, combine flour, Splenda, salt and baking powder.  Pour vegetable oil and egg into 1 cup measuring cup, then fill the measuring cup the rest of the way with milk.  Add this to the flour mixture and stir until combined.  Fold in blueberries and diced strawberries (you want fairly small pieces of strawberries).

Fill 8 muffin cups to the top with batter.

For the topping, mix all ingredients in a small bowl with a fork until crumbly.  Sprinkle over top of batter.

Bake muffins at 400 for 20-25 minutes.  Once muffins are done, cool until touchable, then move to wire rack until completely cooled.