Servings: 6 large muffins

MUFFINS MUFFINS
1½ cups all-purpose flour 1½ cups all-purpose flour
¾ cup sugar ¾ cup sugar
½ salt ½ salt
2 tsp baking powder 2 tsp baking powder
⅓ cup vegetable oil ⅓ cup vegetable oil
1 egg 1 egg
⅓ milk ⅓ milk
1 cup blueberries 1 cup blueberries
TOPPING TOPPING
⅔ cup light brown sugar ⅔ cup light brown sugar
¼ cup all-purpose flour ¼ cup all-purpose flour
2 tbs butter room temperature 2 tbs butter room temperature
1 tsp ground cinnamon 1 tsp ground cinnamon

MUFFINS
Preheat oven 400°
Grease muffin tin with shortening ( or use muffin papers)
Combine flour, sugar, salt and baking powder in mixing bowl
Place vegetable oil in a one cup measuring cup
Add egg and enough milk to make 1 cup
Mix with flour ( do not over mix)
Fold in blueberries
Fill muffin tin almost to top
CRUMB TOPPING
Mix sugar, flour, butter and cinnamon with folk (should be like sand)
Sprinkle over muffins
Bake 25 minutes in pre heated oven
Sprinkle with crumb topping mixture

My muffin tin is 6 muffins and a dark pan. I found that 300° on center rack for 30 to 35 minutes works better for me.  My muffin tin is 6 muffins and a dark pan. I found that 300° on center rack for 30 to 35 minutes works better for me.
Tip: double or triple the topping mix. It stores in refrigerator forever. That make it very easy to throw these together when the topping is already make.  Tip: double or triple the topping mix. It stores in refrigerator forever. That make it very easy to throw these together when the topping is already make.