To Die For Blueberry Muffins

These are my go to blueberry muffins. I usually make them as written but have occasionally subbed buttermilk or yogurt for milk, or added vanilla or lemon zest. What I always do is form the crumble topping into a large mass and stick it in the freezer while I am preparing the muffins, then when ready to top I break it into large crumbs almost like a coffee cake. This helps the crumble from completely melting into the muffins in the oven and we prefer the larger pieces of topping.