Blueberry Muffins

So much of the country had early spring and now summer and our summer fruits and vegetables are coming a few weeks early.  I cannot wait for the blueberries.  Hopefully, the weather will cooperate so I can run the oven without roasting everyone in the house.

1 1/2 C. all purpose 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 C. fresh blueberries
1/2 C. white sugar
1/3 C. all purpose flour
1/4 C. butter, cubed
1 1/2 tsp. ground cinnamon

Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liners.

Combine 1 1/2 C. flour, 3/4 C. sugar, salt and baking powder.  Place vegetable oil into a 1 cup  measuring cup, add the egg and enough milk to fill the cup.  Mix this with flour mixture.  Fold in blueberries.  Fill muffin cups right to the top and sprinkle with crumb topping mixture.

To make crumb topping:  Mix together 1/2 C. sugar, 1/3 C. flour, 1/4 C. butter, and 1 1/2 tsp. cinnamon.  Mix with fork and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven or until done.