Blueberry Crumb Cake

My friend Sheryl gave me this recipe for blueberry crumb cake and it's so so good! If you like crumb cake you should definitely try this recipe - it's fabulous, and the streusel topping (the best part of course) is perfect - mmmm I love crumb cake topping. Normally it's made in a 9" cake pan but I used my giant muffin pan instead and got 8 large muffins. I planned on making this for our new neighbors but as I was mixing up the batter I found out they are out of town right now so instead of having a whole cake that I was (a) either going to eat all by myself, (b) find someone else to give it to, or (3) eat it all by myself,  I decided to make giant muffins so I could satisfy my sweet tooth and eat ONE of them and then freeze the rest for when we have company coming in a couple weeks - yes I could have made the whole cake and froze it but I'm pretty sure my willpower isn't that strong today.

I didn't change anything, other than the size. I baked the giant muffins for approx 25 minutes, let them rest for 15 minutes before removing from the pan and cool the rest of the way on a wire rack. Click here for the recipe. YUM!!