Blueberry Zucchini Muffin
3 eggs
1/2 cup safflower or grapeseed oil
1/2 cup natural applesauce
3 teaspoons vanilla
1/2 cup cane sugar
2 cups zucchini, grated
1 1/2 cup whole wheat flour  (King Arthur flour recommended)
1 1/2 cup white flour (King Arthur flour recommended)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 cups fresh blueberries
For Crumble Topping:
1/3 cup flour
1/3 cup cane sugar
1/4 cup butter, softened
dash of salt

Preheat oven to 350. Grease two standard muffin tins.
In a mixing bowl, beat together the eggs, oil, vanilla, sugar and zucchini until well combined.
Mix in dry ingredients until incorporated. Fold in blueberries. Scoop into prepared muffin tins (I used a medium sized scoop to portion out the batter into the muffin tin).
In another smaller bowl, mix flour, sugar, salt, and softened butter together using your fingers or a pastry blender until it is crumbly. Sprinkle evenly over the tops of each muffin.
Bake 25-30 minutes or until muffins are golden and cooked through. Enjoy warm or at room temperature.  For loaf pans increase the cooking time to 40-50 minutes.