Blueberry Crumb Muffins

By ezunich

Ingredients

• Crumb Topping:
• 2/3 cup flour
• 1/3 cup light brown sugar
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup (1/2 stick) cold butter, cut up
• Muffins:
• 2 cups flour
• 2/3 cup sugar
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 2/3 cup oil
• 1/2 pint (1 cup) fresh blueberries
• Confectioner's sugar (optional)

Details

Servings 6

Preparation

Step 1

Heat oven to 350°. Coat muffin pan with cooking spray.

1. Crumb topping: In a medium size bowl, whisk together flour, light brown sugar, cinnamon, nutmeg and salt. Work in butter with your fingertips until crumbs are formed. Set aside until batter is mixed and in the muffin pan.

2. Prepare Muffins: In a small bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together 1/4 cup water, the eggs and oil. Stir flour mixture into oil mixture just until moistened. Gently fold in berries.

3. Divide batter in the muffin pan, about 2/3 cup in each. Top batter with crumb topping, dividing equally (about 1/4 cup on each).

4. Bake at 350° for 33 to 35 minutes. Cool in pans for 10 minutes, then transfer directly to wire rack and continue to cool. Before serving, dust with confectioner's sugar, if desired.