Ingredients:
- 1½ cups all-purpose flour
- ¾ cup white sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk, or more as needed
- 1 cup fresh blueberries
Crumb Topping Ingredients:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1½ tsp. ground cinnamon
Directions:
- Preheat the oven to 400 F. Grease eight muffin cups or line with paper liners.
- FOR THE MUFFINS: Whisk flour, sugar, baking powder and salt together in a large bowl. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into the flour mixture and mix just until the batter is combined. Fold in blueberries; set batter aside.
- FOR CRUMB TOPPING: Combine sugar, flour, butter and cinnamon in a small bowl. Mix with a fork until crumbly. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
