blueberry muffins

I love blueberry muffins. I love them so much that I tend to seek out new recipes for blueberry muffins. I'm amazed that there are a lot of various recipes out there specifically for blueberry muffins. I know Alton Brown's show 'Good Eats' devoted a whole show just to blueberry muffins! It was good, did anyone see it or try his version? I think I have a stash of about 7 blueberry muffins in my freezer for backup. Crazy right? Does anyone else do that? I must eat about 2 or 3 muffins a week. When I go to Whole Foods and see there is a fresh delivery of organic blueberries, I buy 4 pints.
Well, here is the latest blueberry muffin recipe I found. This one uses a crumble topping. Nothing like a good blueberry muffin with some coffee cake crumbies on top.

How many blueberry muffin recipes have you tried?
Which was your favorite one?

Blueberry Muffins with crumbly topping
print recipe

Muffin batter:
1 ½ cups all-purpose flour
½ cup white sugar
½ ts salt
2 ts baking powder
¼ cup vegetable oil
1 egg
1/3 cup whole milk
1 cup fresh blueberries

Crumb topping:
½ cup white sugar
1/3 cup all-purpose flour
¼ cup butter, melted
1 ½ ts ground cinnamon

Cook Notes:
If you like a lot of crumb topping like I do, then double the ingredients in the crumb toppings.

Preheat oven to 400 degrees.
Grease muffin cups or line with muffin liners.
In a separate bowl combine the flour, sugar, salt and baking powder. Whisk together to fluff it all up.
In a separate bowl mix vegetable oil, the egg and milk. Combine well. Incorporate the wet with the dry. Do not over mix, only mix till just combined; it's ok to have lumps! Next fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Make the crumb topping by mixing the sugar, flour, butter, and cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.