Crunch Top Blueberry Muffins
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 giant muffins N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Crunch Topping (recipe follows) 2 cups all-purpose flour 2/3 cup sugar
1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg
1-1/2 cups blueberries 3/4 cup milk 1/2 cup butter or margarine, melted
2 eggs, beaten



1 Preheat oven to 400 F. Grease or paper line 6 (4-inch) muffin cups. Prepare Crunch Topping: set aside.
2 In large bowl, combine flour, sugar, baking powder, salt and nutmeg. Add 1 tablespoon of the flour mixture to the blueberries, tossing to coat. In small bowl, combine milk, butter and eggs until blended. Stir into flour mixture just until moistened. Fold in blueberries. Spoon evenly into muffin cups. Sprinkle Crunch Topping over tops. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack.
3 CRUNCH TOPPING: In medium bowl, combine 1/2 cup uncooked rolled oats, 1/2 cup all-purpose flour, 1/4 cup packed brown sugar and 1 teaspoon ground cinnamon. With fork, blend in 1/2 cup softened butter or margarine until mixture is crumbly.
4 NOTE: If you are using frozen blueberries, do not thaw. Baking time may need to be increased by up to 10 minutes.

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