Go Crazy Blueberry Muffins

     Last Saturday after Tom, Justin, my grandaughters and I had lunch at the Kettle restaurant in Manhattan Beach,

​...where we sampled what were, by general concensus, the most delicious blueberry muffins on the planet,

     ...the  unanimity of agreement regarding these muffins resonated in my ears like the sound of a gauntlet being tossed down, like a challenge to myself:  might it not be possible that I, too, could produce such a blueberry muffin, of perhaps an even better one?  
      Now, it just so happened by random but auspicious coincidence that blueberries were on sale that very day at the Manhattan Beach Ralph's at $1.88 for a a 6 oz. box.  With blueberries at that price  the moment was ripe for making muffins.
       But first I needed a basic blueberry muffin recipe to build upon.  I went on line and looked over a few, then zipped back  to Ralph's, 

...where I'm becoming a regular,

...and picked up the ingredients,   

    Picking and choosing from a few available recipes I came up with a recipe that calls for a little more sugar than most and way  more blueberries. I went crazy on the blueberries.
   So I call this new  recipe:

     Go Crazy Blueberry Muffins
     Muffins:
      3 cups flour
      2 cups sugar
      4 teaspoons baking powder
      2/3 cup vegetable oil
      2 eggs
      2/3 cup milk
     4 cups blueberries

     Streusel topping:
​     1/4 cup sugar
     1/2  of 1/3 cup flour (sorry, I don't know how to better express this!)
     1 tablespoon butter
     1/4 teaspoon cinnamon
     (This batch of topping might end up being might 'way more topping than you need, but I haven't yet configured how to measure out a smaller batch!)  
     
      Preheat oven to 400 degrees. Line a muffin pan  with muffin liners.
     Combine the  3 cups of flour, 2 cups of sugar, and baking powder.  Add the vegetable oil.  Lightly beat the eggs with the milk and stir into the flour mixture.  The batter will be very stiff.  Fold in the blueberries.  ​

     As the batter is so stiff, I found that it was best to fold in the blueberries with a wooden spoon to keep them from being injured
    Fill the muffin cups to the top.  It's easier to get the batter into the muffin cups if you use two spoons.

     To make the streusel  topping:
​     Mix together the 1/4 cup of sugar, the 1/2 of 1/3 cup of flour and the cinnamon.  Cut in the 1 tablespoon of butter until it's pretty crumb-ish.  

    Top each muffin with some streusel, maybe a tablespoon or two, but not too much, even if you end up not using all the topping (otherwise the topping  might sink into the muffin, as over-heavy streusel toppings tend to do.  So keep the topping on the light side).

     Bake for about 20 minutes (or maybe a few minute more or less according to your oven) until a toothpick  in the middle comes out clean.

     Were the Go Crazy Blueberry Muffins good?
     They were crazy good!
     Spread with some butter they were magnificent.

...Or so say I.

    I'd even venture to say these one-up the Kettle muffins.
    These muffins were so unbelievebly good that Justin had to bring  some of the left-overs to his good his neighbors for them to try.

    The above recipe make 16 muffins.  

That is, 16 muffins after  the standard pre-baking batter snatching, of course,