The Best Blueberry Muffins

I got this recipe from my friend Mary--- They are absolutely amazing!

1 1/2 cup white flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/3 cup milk (approximate)
1 cup fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoon cinnamon

Preheat oven to 400. Line pan with muffin cups.
Combine flour, sugar, salt and baking powder in a bowl.
Place the vegetable oil in a 1 cup measuring cup, add the egg, add vanilla and then fill the rest of the cup with milk (so you have a total of 1 cup wet ingredients).
Pour wet ingredients into a separate bowl and whisk together.
Mix wet ingredients with dry ingredients until combine.
Fold in blueberries.
Fill muffin cups right to the top and sprinkle with generous amount of topping.

To make the topping: combine all ingredients with a pastry cutter until the butter is cut into small chunks.

Bake for 22 minutes. (note- you need to soak your muffin pan right away because the crumb topping can burn around the edges or spots where it spilled)

This recipe makes 8 muffins so I usually double it. It is also really yummy to make with strawberries or raspberries instead of blueberries.