Blueberry Mmm... Muffins with Crumb Topping

I'm always amazed how recipes can be adapted vegan and turn out as delicious or MORE delicious than what I was used to once upon a carnitarian time... These blueberry muffins count. Can I just say crumb topping?? Substitute in raspberries or bananas or both for a different flavor! If you have extra big muffin pans, this will make 6 large muffins...and might make it more decadent!

1 1/2 cup unbleached flour
1/2 cup turbinado sugar
1/2 cup regular sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 TBSP applesauce
1 cup regular or vanilla soy milk
1 cup blueberries

Crumb Topping:
2 TBSP soy margarine, melted
1/4 cup turbinado sugar
1/4 + 1/8 cup flour
3/4 tsp cinnamon

Preheat the oven to 400 degrees and prepare tins for 12 muffins about to come their way.
Mix all wet ingredients together. Mix all dry ingredients together. Then, combine both wet and dry mixtures. Once well mixed, fold in your blueberries. Spoon into muffin tins so that they are about level with the open of the cup. Add crumb topping to the tops of the muffins BEFORE you bake them. Put in the oven and cook for about 25 minutes, or until the crumb topping is golden and muffin firm. Let them cool and enjoy!