Sugar Crusted Blueberry Muffins

Rinse 1 cup of berries and lay out to dry on a cooling rack. Cook the other cup of berries in a saucepan with 1 teaspoon sugar. Cook and stir for about 6-8 minutes, or till berries are mashed and mixture is thick (they kinda turn purple). Cool.

Mix 2 1/2 cups flour, baking powder, and salt in a large mixing bowl. Gently stir in the rinsed and dry berries. In another bowl, mix eggs and 1 1/8 cups sugar till thick. Add the melted butter, oil, buttermilk, and vanilla. Fold into the dry ingredients. Fill muffin cups 3/4 full. Spoon about 1 teaspoon of cooked berries on top of each muffin. Swirl in with a knife.

Combine topping ingredients (remaining 3 tablespoons sugar, 2 tablespoons flour, and cold butter) till crumbly and sprinkle on top of the muffins. Bake at 350ºF for 20 minutes.