1 1/2 Cups all-purpose flour (or bread flour, I've used both and there isn't a huge difference)
3/4 Cup White sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 cup fresh blueberries
Crumble topping:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F. Grease muffin cups of line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To make crumb topping mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup softened butter, and 1 1/2 teaspoons cinnamon . Mix with a fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes and enjoy!