blueberry muffins

Muffin batter:
1 ½ cups all-purpose flour
½ cup white sugar
½ ts salt
2 ts baking powder
¼ cup vegetable oil
1 egg
1/3 cup whole milk
1 cup fresh blueberries

Crumb topping:
½ cup white sugar
1/3 cup all-purpose flour
¼ cup butter, melted
1 ½ ts ground cinnamon

Cook Notes:

If you like a lot of crumb topping like I do, then double the ingredients in the crumb toppings.

Preheat oven to 400 degrees.
Grease muffin cups or line with muffin liners.
In a separate bowl combine the flour, sugar, salt and baking powder. Whisk together to fluff it all up.
In a separate bowl mix vegetable oil, the egg and milk. Combine well. Incorporate the wet with the dry. Do not over mix, only mix till just combined; it's ok to have lumps! Next fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Make the crumb topping by mixing the sugar, flour, butter, and cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.