Blueberry Crumble Muffins

From 6 Bittersweets
Adapted from To Die For Blueberry Muffins posted on Allrecipes
Makes 12 muffins

2 1/4 cups (10 oz.) all-purpose flour
1 cup sugar
Slightly rounded 1/2 tsp salt
1 Tbsp baking powder
1/3 cup vegetable oil
2 large eggs
1/2 cup yogurt (thin out with milk if too thick) or buttermilk
1/2 Tbsp lemon or orange zest
1 tsp vanilla extract
1 1/2 cups fresh blueberries

1/3 cup sugar
1/3 cup (1.5 oz.) all-purpose flour
3 Tbsp butter, cubed
1 tsp ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

To Make Crumb Topping: Mix together 1/3 cup sugar, 1/3 cup flour, 3 T butter, and 1 teaspoon cinnamon. Mix with fork, and set aside.

To Make Muffin Batter: Sift together 2 1/4 cups flour, 1 cup sugar, salt, and baking powder into a medium to large mixing bowl. Mix dry ingredients to combine thoroughly and make a well in the center. Place vegetable oil into a 1 cup measuring cup; add the eggs, yogurt or buttermilk, zest, and vanilla. Pour the liquid ingredients into the flour mixture and mix very gently just until combined. Gently crush about a third of the blueberries with your hands or a spoon, then lightly fold all the berries into the batter.

To Assemble and Bake: Fill muffin cups right to the top (I like to use my 2 oz. cookie scoop for this), and sprinkle with crumb topping mixture (I was pretty generous in application and still had a little left over). Bake muffins for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.