These toothsome cornmeal blueberry muffins get most of their sweet from the berries and topping- make them full size or as mini muffins
preheat the oven to 400F and prepare the muffin tin (this will make 12 muffins)
fold the wet ingredients into the dry until just combined but there can still be dry patches, you’ve got more folding to do
using your fingers or a fork mix together all the topping ingredients except the blueberries- once you've got a crumble add in the blueberries and distribute the evenly over the tops of the muffins
bake on the middle rack 17-20 minutes or until a toothpick stabbed in the middle of one of the muffins comes out clean. This time can vary wildly depending on your oven_ I start checking after 15 minutes but have had the bake time go as long as 25 minutes.
This makes 12 full size or 24 mini muffins