Blueberry Zucchini muffins

This was a zucchini bread recipe, but I turned it into muffins.  It makes a lot of muffins, so fill those cups up!  I added a crumb topping before baking them. 

Blueberry zucchini bread

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Crumb Topping

• 1/3 cup white sugar
• 1/4 cup all-purpose flour
• 3 Tablespoons butter, cubed
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 400 degrees F (190degrees C). Lightly grease muffin tins.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared muffin tins. 
3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. 
   
4. Bake 20 minutes in the preheated oven.  Let cool 5 minutes in tins, then turn out onto wire racks to cool completely.