We bought another giant carton of blueberries from Costco last week which instantly meant it was time to do some baking. The only problem with blueberries is that I've found so many blueberry recipes I really love that I usually just stick to those. When it comes to food blogging, the tendency to do this is bad because it means no new posts. My two favorite blueberry recipes are a blueberry pie and Dorie Greenspan's blueberry coffee cake. The coffee cake is on the blog, but I haven't made the pie since I started blogging so I promise that will make it on here in the future.  I had never tried these muffins before, but the recipe is super easy and has all of my favorite ingredients which is enough for me to give it a shot. The crumb topping honestly makes it like a muffin coffee cake. I was determined to use as much of the crumb topping on each muffin as possible, but that just ended up in a thick sugar crust that broke off really easily. Next time I think I'll try to fight the urge just a little more (or maybe do the same thing but just make sure to press the crumb into the muffin batter more). I thought these were great though.  These mainly fall in the breakfast category but depending on how much crumb topping you use, it also works as dessert. Shoot, I'd even pair one of these with ice cream they're so sweet. But, then again, I'd pair basically anything with ice cream so that's not saying much. One last note, I baked these for 20 minutes, which is the minimum time, and they were perfect. A minute more might have ruined them, so keep a close eye on them while baking so they don't get burnt.

Blueberry muffins
Recipe from Vanilla & Lace
1 1/2 cups unbleached all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For the streusal topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup earth balance (or butter), cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.
3. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup earth balance, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. (You may not use all the topping)
4. Bake for 20 to 25 minutes in the preheated oven, or until done.


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