I guess I'm on a muffin kick around here. I kind of feel like I should make something "special" on Saturday mornings for breakfast, so I've been defaulting to muffins since my cinnamon rolls still haven't gotten replenished. And since I'm really bad about making the same thing twice, I am always trying new recipes. Annie's Eats has tons of muffin and scone recipes that I've been experimenting with. Last week, I made these blueberry muffins, and honestly, I think I may actually not need to look for a new blueberry muffin recipe. These were so good! Not kidding. They were almost as good as my absolute favorite blueberry muffins from Greenlife, a local organic grocery store here in Chattanooga. I've made mine with King Arthur White Whole Wheat Flour, and because wheat flours tend to need a little more liquid, I also added 1/2 cup of apple sauce. I've noted this below. But if you choose to use all purpose flour, you'll probably not need to add the applesauce. Just use your judgement on whether you think the mixture is too dry. Definitely make these. They were so very easy to make, and so much healthier than the bag of Martha White (even though I love that stuff too)!
To make streusel topping, combine listed ingredients and mix well with a fork or pastry cutter until crumbly. Sprinkle over tops of muffins.