Blueberry Muffins with Crumb Topping

Oh sweet freedom, I survived the week of boards!  Sometime during fourth year, we need to take both parts of Step 2 of the USMLE (medical licensing exam).  One part (CK) is like 360 multiple choice questions with super long patient vignettes, and the other part (CS) is a practical: 12 standardized patients.  We can take them anytime, and I decided to get them both over with straight away so I don't have to study adult problems anymore, at least not until I take Step 3 in about 2 years :)  (adios, CHF!)   I don't have to study any more this year, at all!  (well, except the constant studying we end up doing to try not to look ridiculous on our rotations...but that's different). Yay!  Thank you for listening, now for the muffins.

These muffins are a bit of a departure for me, but they are delicious!  I usually make oat bran/wheat germ/applesauce=healthy-ish muffins when I do, but these are more like an excuse to eat cake for breakfast :)  They are really good, and don't contain as much oil or butter as some I've seen, so they are legit.  Go ahead and indulge :)

Blueberry Muffins with Crumb Topping
Adapted from Our Best Bites

1 3/4 c all purpose flour
2 3/4 tsp baking powder
3/4 tsp salt
1/2 cup sugar
Zest from one orange
1 large egg
3/4 cup buttermilk (or 3/4 cup milk with 1 Tbsp white vinegar, let sit for 5 minutes)
1/4 cup canola oil
Juice from half the orange
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh blueberries
1 Tbsp flour
1 Tbsp sugar

Crumb topping
1/4 cup sugar
2 1/2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp butter, cubed

In a large bowl combine flour, baking powder, salt, sugar, and orange zest.  Make a well in the center.  In a separate bowl, combine egg, buttermilk, oil, orange juice, and extracts.  Pour into the center of the flour well, and mix until just combined.  In a bowl combine blueberries, 1 Tbsp each flour and sugar, and gently fold into batter.

Preheat oven to 400 degrees.  Spray muffin cups with nonstick spray, and using an ice cream scoop, dollop blueberry muffin batter into the pans.  Combine ingredients for the crumb topping in a small bowl (we have so many bowls out!) and smush with a fork until crumbly.  Divide evenly on top of batter, then bake for 18-20 minutes or until tops are golden.  Allow to cool.  Makes about 12 muffins.