Blueberry-Crumb Muffins

A brown sugar, cinnamon, and nutmeg mixture makes an irresistible crumbly topping for this jumbo blueberry muffin recipe.

Blueberry-Crumb Muffins
Servings: 6 Yield: 6 jumbo muffins Prep 20 mins Bake 350°F 35 mins


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
  • 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)

Make It

1. Heat oven to 350 degrees 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.

Prepare Muffins:

2. 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 degrees 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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 651, Fat, total (g): 34, chol. (mg): 92, sat. fat (g): 7, carb. (g): 80, fiber (g): 2, pro. (g): 8, sodium (mg): 327, Percent Daily Values are based on a 2,000 calorie diet.