Blueberry Cashew Crumb Muffins

For the Crumb topping (table-2) : In a bowl, whish together all -purpose flour, light brown sugar, ground cinnamon, nutmeg  and salt. Cut the butter into small pieces and work with your finger tips until small crumbs are formed. Set this aside.

For the Muffins (table-1) : In a large bowl, whisk together all-purpose, granulated sugar, baking powder, baking soda and salt. In a separate pan whisk together oil, water, vanila extract and egg. Whisk gently until everything is combined well. Slowly add the flour mixture to blend with the egg mixture. (Do not beat) Fold in berries and toasted cashews (roughly broken). In a muffin pan either place paper cups or grease with little non stick spray or butter. Sccop about 2 tbsp of batter in each cup.

Fill all the 6 muffin cups and top each with about a tbsp of crumb mixture. Make sure you fill the top layer witht he crumbs completely. Preheat oven to 350 F and bake for 30 to 35 minutes in the middle rack. When done, let cool 10 minutes in the muffin pan, then remove and place them over a wire rack and cool again for another 10 minutes.