Blueberry Vanilla Muffins

 

1 ½ C. flour

1/2 C. sugar

2 tsp. baking powder

1/2 tsp. salt

1/3 C. vegetable or canola oil

1 egg

1 ½ tsp. vanilla extract

2/3 C. milk

1 C. fresh blueberries

1/4 C. sugar

1/4 C. flour

4 T. cubed butter

1 tsp. cinnamon

 

Preheat oven to 400°. Line a 12-cup muffin pan with liners, or use a silicone pan. In a large bowl whisk together the flour, sugar, baking powder, and salt. In a small bowl gently whisk together the oil, egg, vanilla, and milk. Gently stir the wet ingredients into the dry ingredients just until combined. Gently fold in the blueberries. Scoop evenly into muffin pan. In a bowl, using a fork, combine the topping ingredients to form a crumble. Add a heaping scoop on top of each muffin, press down lightly. Bake for 15-18 minutes or until toothpick comes out clean. Cool, enjoy, and store in an air-tight container.