Jumbo Blueberry Crumb Muffins

Preheat oven to 350 degrees F. Grease a jumbo muffin pan with non-stick cooking spray.

Crumb Topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a bowl. Cut in the butter with a pastry knife until crumbs are formed. Set aside while preparing muffins.

Muffins: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt until well mixed.

In another bowl, combine the water, eggs, and oil and whisk well to combine.

Stir the flour mixture into the egg mixture until just moistened. Do not overmix.

Gently stir in the blueberries.

Pour the batter evenly into the muffin tin. Top each muffin with some of the crumb topping.

Bake at 350 degrees F for 35 minutes. Let cool in pan for 10 minutes then transfer to a cooling rack.

Just before serving, dust the muffins with confectioners' sugar.