Blueberry Muffins with Crumble Topping

I made these for the first time this morning for Mother's Day and they were really good. The topping looks like a lot, but when they bake the topping kind-of "shrinks."

Prep.: 15 min

Bake: 20 min

Total: 35 min

12 reg. muffins/ 8 extra large muffins

For the muffins:

• 1 1/2 c flour
• 3/4 c white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 c vegetable oil
• 1 egg 
•  1/3 c milk
• 1 cup fresh blueberries

For the crumble topping:

• 1/2 c white sugar
• 1/3 c flour
• 1/4 c sugar
• 1 1/2 tsp cinnamon

Directions:

1. Preheat the oven to 400°F and grease muffin tins/ place muffin liners into the muffin tins.
2. Combine all the dry ingredients for the muffins in a bowl.
3. Pour the vegetable oil and the egg in a liquid measuring cup.
4. Add milk to the 1 c line.
5. Stir the wet into the dry.
6. Fold in the blueberries. (Hint: If you are using frozen blueberries don't dump them in all at once to avoid clumping, just keep in mind that the less you stir the batter the better it is)
7. Set the mixture to the side to make the topping.
8. Cut the butter into small pieces and combine with sugar, cinnamon, and flour.
9. Crush using a fork and sprinkle over muffins.
10. Bake muffins for approx. 20 min.