Recipe: Crunchy Top Blueberry Muffins (makes 6 large/4-inch mufifns)

CRUNCHY TOP BLUEBERRY MUFFINS

2 cups unbleached flour
2/3 cups sugar
1 Tbs. baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 1/2 cups blueberries
3/4 cup milk
1/2 cup melted butter
2 beaten eggs
Crunchy Topping (recipe follows)

Preheat oven to 400 degrees F. Grease or paper-line 6 (4-inch) muffin cups.

In a large bowl, combine flour, sugar, baking powder, salt and nutmeg.

Add 1 tablespoon of the flour mixture to the blueberries, tossing to coat; set aside.

In a 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 Crunchy Topping over tops.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack.

CRUNCHY TOPPING

1/2 cup uncooked rolled oats
1/2 cup unbleached flour
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 cup butter, softened

In a medium bowl, oats, flour, brown sugar and cinnamon. With a fork, blend in butter until mixture is crumbly.

Makes 6 giant muffins
Source: R. Burke and D. Brown