Blueberry Crumb Jumbo Muffins

By KeyIngredient

Ingredients

• Topping:
• 2/3 c. flour
• 1/3 c. brown sugar
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. salt
• 1/4 c. cold butter cut up
• Muffins:
• 2 c. flour
• 2/3 c. sugar
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 2/3 c. vegetable oil
• 1 c. fresh blueberries
• Powdered sugar

Details

Servings 6

Preparation

Step 1

1. Heat oven to 350. Coat jumbo muffin pan with Pam.
Crumb Topping: In medium bowl whisk together flour, brown sugar, cinnamon, nutmeg and salt. Work in butter with fingers until crumbs are formed. Set aside until batter is mixed and in the muffin pan.

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

3. Divide batter among prepared muffin cups, about 2/3 c. in each. Top batter with crumb topping, dividing equally (about 1/4 c. on each).

4. Bake at 350 for 33-35 min. Cool in pans for 10 min then transfer directly to wire rack and continue to cool. Before serving, dust with powdered sugar.