Blueberry Crumb Muffin

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, whisk together dry ingredients. Set aside. In a stand mixer blend wet ingredients, except water, until combined. Slowly add dry ingredients to the wet, and mix on low until mostly incorporated. Add warm water, a little at a time, until the dough is moist and thick, but still capable of being "poured" into the muffin cups like a traditional muffin batter. It's OK if you don't use all the water, or if you need to add a touch more. Fold in blueberries. Mix crumble topping in a small bowl with a fork until crumbly. Scoop muffin batter into greased or paper-lined muffin pans. Add about 1 tsp of topping to each muffin, spreading evenly. Bake in a 350° oven for about 25 minutes or until a toothpick inserted in the center springs back to the touch and comes out clean.