CRUMB TOPPING
2/3 cup all purpose flour
1/2 cup light brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup cold butter, cut up
MUFFINS
2 cups all purpose flour
2/3 cups granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2/3 cup vegetable oil
1 cup blueberries
Confectioners sugar for dusting
Heat oven to 350 degrees. Coat the 6 wells of a jumbo muffin pan with cooking spray. CRUMB TOPPING: In a bowl, whisk together the first 5 ingredients. Work in butter until crumbs are formed. Set aside until batter is mixed and in the muffin pan.
MUFFINS: In a bowl, whisk together the first 5 ingredients. Set aside. In a bowl, whisk together 1/4 cup water, eggs and oil. Stir flour mixture into oil mixture until moistened. Fold in berries. Divide batter among wells. Top batter with crumb topping, dividing equally. Bake 35 min. Cool in pan for 10 min. then transfer to wire rack and continue to cool. Before serving, dust with confectioners sugar.
Recipes Added
Share this recipe with a friend
