• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 1/4 cups blueberries, fresh or frozen

Topping:

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup cold butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 F. Grease muffin cups or use muffin liners. Combine the flour, sugar, salt and baking powder in a medium bowl and set aside. Pour 1/3 cup oil into a 1-cup measuring cup, then add the egg and milk to fill the cup. Pour into the flour mixture and stir with a spoon. The batter will be very thick; add a bit more milk if it is difficult to stir. Mix the blueberries with a teaspoon of flour before adding to the batter (this will keep them from sinking to the bottom of the muffin cups). Fold blueberries gently into the batter. Fill the muffin cups to the top with the batter. To make the topping, in a small bowl, combine the sugar and flour. Using a pastry blender or a fork, mix the cold butter into the flour mixture until the butter looks like crumbs. Spoon the topping onto each muffin. Bake at 400 F for 20-25 min. Test with a toothpick after 20 minutes. Let the muffins cool for 10 minutes. Enjoy!