Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Blueberry Spice Muffins

1 3/4 c. flour (I do half white/half wheat flour)
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg, lightly beaten
3/4 c. milk
1/3 c. butter, melted
1 1/4 c. fresh or frozen blueberries
Topping:
1 tbsp. sugar
1/4 tsp. cinnamon

In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees for 16-20 minutes. Cool for 5 minutes before removing from pan.