Before you get started, shred your zucchini by hand or using a shredding attachment for your food processor. Then, make sure to squeeze the zucchini strands dry of as much excess liquid as possible. (I use a paper towel.)
Preheat oven to 350F. Combine all dry ingredients (flour, flax, sugar, baking soda, salt and cinnamon) in a large bowl. Mix well.
Add all wet ingredients to another medium size bowl (coconut oil, applesauce, milk, egg, vanilla extract) and whisk until combined.
Add wet ingredients to dry and mix until just moistened. Fold in shredded zucchini and blueberries.
Divide batter among 12-14 greased or lined muffin cups.
In a small bowl mix together crumb topping ingredients. Add a sprinkle on top of each muffin (about a tablespoon)
Bake muffins 350F for 20-25 minutes or until they are golden brown and inserted toothpick comes out clean.