Scale

For the Muffins:

1 ½ cups all-purpose flour

¾ cup granulated sugar

2 tsp baking powder

½ tsp salt

⅓ cup vegetable oil

1 large egg

½ cup milk

1 tsp vanilla extract

1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the Crumb Topping:

⅓ cup granulated sugar

¼ cup all-purpose flour

2 tbsp unsalted butter (softened)

½ tsp cinnamon

Prepare the Muffins:

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease with nonstick spray.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, whisk oil, egg, milk, and vanilla extract until combined.

Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Gently fold in blueberries.

Make the Crumb Topping:

6. In a small bowl, mix sugar, flour, cinnamon, and softened butter with a fork until crumbly.

Assemble & Bake:

7. Spoon batter into muffin cups, filling about ¾ full.

8. Sprinkle crumb topping generously over each muffin.

9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Serve:

10. Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm or at room temperature.