Ingredients for muffin 1½ cups all-purpose flour ¾ cup white sugar 2 teaspoons baking powder ½ teaspoon salt ⅓ cup vegetable oil, measured into a 1-cup liquid measuring cup 1 egg, cracked into the oil ⅓ cup milk, or more, poured into 1-cup liquid measuring cup to equal 1 cup 1 cup fresh or frozen blueberries
Ingredients for crumb topping ⅓ cup white sugar ⅓ cup all-purpose flour ¼ cup butter, cut into ¼” cubes 1½ teaspoons ground cinnamon
Method
Method for muffins Preheat the oven to 375 degrees F convection. Place paper liners into 9 muffin cups.
For the muffin batter: With a whisk, blend the flour, sugar, baking powder, and salt together in a large bowl. With a fork mix together the oil, the egg and the milk in your 1-cup liquid measuring cup.
Pour your wet ingredients into the flour mixture and combine with a rubber spatula then fold in blueberries and set batter aside.
For the crumb topping Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork or fingers until crumbly, not pasty.
Assembling: In your lined muffin tin, evenly distribute batter into the 9 prepared muffin cups. Sprinkle with crumb topping, gently pressing the topping into the batter.
Bake in the preheated oven until a butter knife inserted in the center of a muffin comes out clean, 20 minutes.
