Blueberry Crumb Muffins

I'll admit, I'm not a huge muffin person. I say breakfast is not only the most important meal of the day, but also the best meal of the day. You can eat anything for breakfast; half the time I eat pasta for breakfast. I love cupcakes. I don't want to eat a muffin when I could eat a cupcake. So, I don't like muffins that much. But I do like blueberry muffins. And I do like the crumby topping of banana crumb muffins. So I figured, why not take the only two redeeming qualities of muffins and make them into one muffin that I actually like better than cupcakes? I did. And here it is, just for you.

Yum

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More yum

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Yum to the high heavens

Oven at 375 degrees
Bake time about 20 minutes
Prep time about 20 minutes (especially if you have to run out and get blueberries)
total time? 45 minutes
Made about 11 muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups blueberries

3/4 cup white sugar
1 egg
1/2 cup milk
1/3 cup butter, melted

I adore the smell of melted butter

 
Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
  
Prepare you're muffin tin for baking by setting in muffin liners or greasing each muffin maker. 

Mix together 1 1/2 cups flour, baking soda, baking powder and salt. In a separate bowl, beat together sugar, milk, egg and melted butter. Stir the wet mixture, along with blueberries, into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Look at those happy little campers