Homemade Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
milk
1 cup fresh or frozen blueberries

CRUMB TOPPING

1/2 cup white sugar
1/3 cup all- purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup room temperature butter

Preheat oven to 400°. Place muffin cup liners in muffin cups.

Combine the flour, sugar, salt, and baking powder in a mixing bowl. Place the vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to equal one cup. Mix into the flour mixture. Fold in blueberries. Divide batter between 12 regular muffin cups or six jumbo muffin cups. Sprinkle top of batter with the crumb topping.

Bake for 20 to 25 minutes or until done. Do not over bake. 

TO MAKE A CRUMB TOPPING:

Mix together, sugar, all-purpose flour, and cinnamon. Cut in butter using a fork or your fingers. Sprinkle over batter in muffin cups.