- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ½ cup milk
- 1 cup fresh blueberries (washed and patted dry)
- ⅔ cup light brown sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- 2 tablespoons butter ((at room temperature))
Preheat the oven to 400 degrees. Grease muffin tins or line with cupcake liners.
Combine flour, sugar, salt, and baking powder in a bowl. Add vegetable oil, milk, and an egg. Stir ingredients until just combined, being careful not to over stir. Gently fold in blueberries. Set batter aside.
In a separate bowl: Add brown sugar, flour, cinnamon and butter. Mix with a fork.
Portion batter into muffin tins (approx 12) and sprinkle crumb topping. Bake for 20 to 25 minutes or until set.
Let cool and enjoy!