Blueberry Crumb Muffins

I was having a major craving for some Blueberry Muffins the other day. I have to be honest when I say, that unless they have been store bought or made from a package I had never made blueberry muffins from scratch before, until now. And I will NEVER go back! These muffins are so moist, and yummy I could eat the whole batch! Which i pretty much did! I should probably stop baking if I want to even step foot into a swim-suit this year! Lets, be honest though, that's probably not gonna happen!  Anyways, on to the recipe!

Recipe:
2 cups Frozen Blueberries (you can use fresh if you have them on hand)
1 1/8 cup & 1 Tbsp. granulated sugar
2 large eggs
4 Tbsp. Butter (melted and slightly cooled)
1/4 cup Veg. Oil
1 cup Buttermilk
1 1/2 tsp. Vanilla
2 1/2 cups Flour
2 1/2 tsp. Baking Powder
1 tsp. Salt

Crumb Topping:
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
6 Tbsp. chilled Butter
pinch of salt

Take 1 cup frozen blueberries and rinse in cold water then lay on paper towels to dry. Take the remaining 1 cup frozen berries and 1 Tbsp. sugar and mash over low-med. heat in a small saucepan, stirring for about 5-6 minutes.  Set aside and let cool for 10 minutes.
In a large bowl, whisk together the sugar and eggs. Whisk in melted butter and oil. Then whisk in buttermilk and vanilla.
Combine the flour, salt, baking powder, and berries and fold into the wet ingredients. Don't over mix or else the muffins will come out a little dry.
Pour into lined muffin tins and top with 1 Tbsp. Crumb Topping. (For the topping mix all ing. together and cut in the chilled butter with either a fork or a pastry blender)  Bake @ *375 for 16-18 minutes just till the tops of the muffins look firm.  Enjoy!

(Recipe adapted from Melanie @ Mels Kitchen Cafe)