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Blueberry-Crumb Muffins




Source of Recipe


Family Circle


Recipe Link: http://www.parents.com/recipes/recipedetail.jsp?recipeId=R112861

List of Ingredients




Crumb Topping:
2/3 cup all-purpose flour
1/3 cup light-brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup (1/2 stick) cold butter, cut up

Muffins:
2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup vegetable oil
1/2 pint (1 cup) fresh blueberries
Confectioners' sugar (optional)


Recipe



1. Heat oven to 350 degree F. Coat the 6 wells of a jumbo muffin pan with nonstick cooking spray. Prepare 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, granulated 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 among prepared wells, about 2/3 cup in each. Top batter with crumb topping, dividing equally (about 1/4 cup on each).

4. Bake at 350 degree F 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 confectioners' sugar, if desired.