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



Crumb Topping:



  • Heat oven to 350°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:

  • 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.

  • Divide batter among prepared wells, about 2/3 cup in each. Top batter with crumb topping, dividing equally (about 1/4 cup on each).

  • Bake at 350°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

651 calories; 34 g total fat; 7 g saturated fat; 92 mg cholesterol; 327 mg sodium. 80 g carbohydrates; 2 g fiber; 8 g protein;


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