Prep Time: 10 minutes
Cook Time: 25 minutes
1-1/2 cup all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/3 cup milk
1/2 cup blueberries
2 tbsp white sugar
2 tbsp brown sugar
3 tbsp all purpose flour
3 tbsp softened butter
1 tsp ground cinnamon
Preheat oven to 400 degrees Fahrenheit.
Make sure your mixer has the flat beater attachment in place.
Combine dry ingredients (flour, baking powder, sugar, salt) in mixer bowl and mix thoroughly. Add egg, milk, and oil and run on low (speed 2 on KitchenAid mixer) setting for one minute or until smooth. Pour the blueberries into the batter and mix using a spatula.
Place cup cake liners into a muffin tray and brush/spray each cup with oil. Pour batter into each cup 3/4 of the way to the top.
In a separate bowl, mix all of the ingredients for the topping until it crumbles easily. Sprinkle the topping on the top of each muffin batter cup until completely covered.
Put muffin pan onto center rack in oven for 22-25 minutes or until toothpick inserted into center comes out clean.
Upon removing from oven, let the muffins cool for ten minutes before removing from pan.