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Blueberry-Banana Muffins With Crumb Topping

These moist and fruity muffins are delicious when served fresh out of the oven.

For the Muffins:
3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. baking soda
2 cups flour, divided
3/4 cup fresh or unthawed frozen blueberries

For the Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
4 Tbsp. nondairy margarine

• Preheat the oven to 350°F.
• In a medium bowl, mash the bananas with the oil and sugar and mix well.
• In a small bowl, sift together the salt, baking soda, and 2 cups of the flour.
• Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.
• Pour the batter into a lined muffin pan.
• In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins.
• Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.

Makes 10-12 muffins