Fresh Blueberry Muffins

I made these for a friend's vegan potluck last weekend. Mostly because I picked the blueberries from a local farm, the blueberries aren't sprayed, and darn it, baked blueberry goods are just tasty. Sure, they aren't exactly vegan, having both eggs and butter in it; but I wasn't about to sub out the eggs for ground flax seeds for the "goo" part and what's wrong with butter?? Those vegans just don't know how to live it up.

This is an ordinary muffin recipe and has been modded to include fresh blueberries.

Ingredients

crumb topping:

1 c. unbleached all-purpose flour
3 tbsp light brown sugar
2 tbsp granulated sugar
1 tsp baking powder
1/4 tsp sea salt
6 tbsp unsalted butter, melted

muffin batter:

1 3/4 c. unbleached all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 c. granulated sugar
2 large eggs
1/2 c. olive oil
3/4 c. milk
1 tsp. vanilla extract
1 1/2 c. fresh blueberries, about 5-6 blueberries per muffin

Directions

Preheat oven to 375 degrees F.

For the crumb topping:

In a separate bowl, combine the ingredients together until coarse crumbs form. Set aside.

For the batter:

1. In a bowl sift together dry ingredients. Beat together eggs, oil, milk, and vanilla extract. Mix well with dry ingredients. Batter will be thicker and heavier than pancake batter.

2. Grease with butter or olive oil, or use paper muffin cups, a 12-cup muffin pan. Excess batter can be spooned into 4 oz buttered ramekins.

3. Fill each cup with 1 heaping tbsp batter, add 5-6 fresh blueberries, spoon a little batter on top of the blueberries, then top with some crumb topping. It's a much faster process if you fill all the cups first with batter.

4. Bake for 30 minutes or until golden brown. Allow muffins to cool in the pan for 10 minutes before serving.