Jumbo muffins are loaded up with blueberries and topped with a spiced crumb topping.
CRUMB TOPPING
2/3 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup 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
1/4 cup water
2 eggs
2/3 cup vegetable oil
1 cup fresh blueberries
confectioners' sugar for dusting
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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