{sms} Orange Blueberry Muffins with Pecan Crumble

Back in college, I loved eating at a fantastic shop in Glen Ellyn, IL, called Spice 'N Easy.  I would go with girlfriends for breakfast and would always look forward to fabulous coffee and delicious muffins, particularly the Raspberry Buttermilk Muffin.  The love affair with sweet breakfast foods has not abated, whether it be french toast, pancakes, cheese blintzes, chocolate babka, sour cream coffee cake... you get the drift. I, however, have never tried an Orange Blueberry Muffin, so this week's Sweet Melissa Sunday's pick is one that I looked forward to making.

Once again, I launched into the recipe without reading the recipe.  I put all the dry ingredients together, which made for clumpy brown sugar, which then had to be thrown into a food processor. After reading the comments from other bakers,  I adjusted the recipe to avoid "heavy" and "dry".  I don't mind dense, but I definitely want moist!

So, I added 4 tablespoons butter and 1/2 cup orange juice. I also added an additional 2/3 cup of blueberries- I didn't think 1 cup was enough.

The muffins came out perfectly moist, and the topping, oh the topping... that was the icing on the cake.  You've GOT to put on the crumble.  The buttery, crunchy, crumbly texture is fantastic- worth the extra few minutes to make and most definitely worth the extra few calories to burn.

Thanks to Chaya for choosing this recipe, which can be found at her blog, My Sweet and Savory.