They are meant to be made in an oversized muffin tin so as to give you really big muffins, like the kind you get at a bakery (or Costco). :) I made mine in my normal muffin tin, filled to the brim, and they are huge and delicious. I doubled/modified slightly the original recipe, and I will just put the measurements I used here for your enjoyment.
Muffins:
3 c. flour
1 1/2 c. sugar
1 t. salt
4 t. baking powder
1/3 c. canola oil
1/3 c. applesauce (or just double the oil if you don't have applesauce)
2 eggs
2/3 c. milk or buttermilk
2 c. blueberries
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Topping:
1/2 c. brown sugar
1/3 c. flour
1/4 c. butter, cubed
1 1/2 t. cinnamon
Directions:
Preheat oven to 375. Grease muffin cups liberally.
Combine flour, sugar, salt, and baking powder. Add liquid ingredients and mix until just combined. *Be very careful not to over mix.* Fold in berries. Your batter will be verrrry thick. This is normal and probably what makes these muffins so dang good.
Fill your muffin cups to the top. Sprinkle on the crumb topping.
Bake 18-23 minutes-- depending on your oven. Trust your judgment if you know your oven seems to bake faster, etc.
Enjoy.
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