Ingredients:
1 (18 ounce) boxes 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
1/2 cup flour
1/4 cup packed brown sugar
3 tablespoons butter
1/2 cup chopped pecans
Directions:
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.
Servings: 24
Time preparation: 20 min.
Time total: 65 min.