The World's Best Blueberry Muffins

Unlike most muffins that are best enjoyed while still warm from the oven, these are at their best the next day or later.  Great for the freezer as well.

3/4 cup melted butter (1 1/2 sticks)
1 cup sugar
2 beaten eggs
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries (no need to thaw the frozen ones)
1/2 cup blueberry pie filling
2 cups plus 1 tablespoon flour (no sifting)
1/2 cup milk
CRUMB TOPPING
1/2 cup sugar
1/3 cup flour
1/4 cup softened butter

Spray 12 cup muffin pan with baking spray (Baker's Secret or Pam for baking or use paper muffin liners).  Melt the butter.  Mix in sugar.  Add in beaten eggs, baking powder, and salt, mixing thoroughly.  Put one tablespoon of flour in a ziploc bag with the blueberries and shake, coating each berry with the flour (will help suspend berries throughout the muffin).  Alternately add in the remaining flour and milk into the sugar mixture.  Add in the 1/2 cup of pie filling.  Your batter will turn purple but the muffins will be normal color after baking.  When all the ingredients are thoroughly combined, fold in the blueberries.  Fill muffin tins 3/4 full.  Set aside and make up the crumb coating.  Sprinkle the topping over the muffins and bake at 375° for 30 minutes.  Let cool for at least 30 minutes for easy removal.  Store overnight in a covered container for optimum eating enjoyment.