To Die For Blueberry Muffins

There are a million ways to make blueberry muffins and I was looking for a new one to try. These did the trick. They were moist and oh so delicious. --Mark

Ingredients

1 ½ cups all-purpose flour 

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking powder

⅓ cup vegetable oil

1 egg 

⅓ cup milk, or more as needed

1 cup fresh blueberries

½ cup white sugar

⅓ cup all-purpose flour 

¼ cup butter, cubed

1 ½ teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or 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 add enough milk to reach the 1-cup mark. Mix this with 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 butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.