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Categories:
white cake flour baking powder milk eggs oil fresh blueberries topping flour brown sugar butter pecans
Viewed: 30 - Published at: 2 years agoIngredients
- 1 (18 ounce) box white cake mix, such as Betty Crocker
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup milk
- 3 large eggs
- 1/3 cup oil
- 1 1/2 cups fresh blueberries
- Topping
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 3 tablespoons butter
- 1/2 cup chopped pecans
Method
- Preheat oven to 375 degrees. Line muffins tins with paper liners and spray with cooking spray.
- To make the topping, combine flour, brown sugar and butter together in a bowl and using a pastry cutter or 2 knives, cut butter into flour and sugar until a course meal texture. Add nuts and set aside.
- For the batter, combine dry cake mix, flour and baking powder in large bowl. Mix milk, eggs and oil together; add to dry mixture and stir until dry ingredients are moistened. There will be lumps.
- Separate 1/2 cup of blueberries and set aside. Fold remaining blueberries into batter gently.
- Spoon batter into pregared muffin cups, filling 1/3 full. Place a few blueberries that were reserved on top of each muffin and 1 tablespoon or more of crumble topping.
- Bake at 375 degrees for 15-20 minutes.
