Blueberry Muffins Three Ways

What do I do when I am on a quest to find the perfect blueberry muffin recipe? I try three different recipes and have the hungry roommate do the taste test. The conclusion is that the best muffin was the third recipe and the topping from the first recipe. The second low fat version was alright. I used dried blueberries. Below is hybrid recipe.

Blueberry-Lemon Muffins (The Winner!)
Dry Ingredients:
2 cups flour
1/2 cup sugar
1 tsp baking soda
2 tsps baking powder
1 tsp salt

Wet Ingredients:
1 egg (beaten)
1 8 oz container fat free Lemon yogurt
1/2 C buttermilk
1/2 cup vegetable oil

3/4 cup dried blueberries
zest from one lemon

Crumb Topping:
1/4 cup white sugar
5 T all-purpose flour
1/8 cup butter, cubed
1 teaspoons ground cinnamon

Instructions:
Preheat oven to 400 degrees. Fold wet ingredients into flour mixture until just mixed and lumpy. Fold in blueberries and lemon zest. (I use a plastic pastry scraper to mix the batter.) Spoon into lined muffin cups, fill almost to the top of muffin cup and sprinkle with crumb topping. To make crumb topping: mix together crumb topping ingredients, making sure butter is incorporated with other ingredients. Bake at 400 degrees for about 18 minutes until golden brown on top and toothpick comes out dry.