These were really yummy! The topping was a bit crispy and really added something special to these 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
1/3 cup milk
1 teaspoon vanilla
1 cup fresh blueberries
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup margarine
1 1/2 teaspoons ground cinnamon
Preheat oven to 400F and line a muffin tin with 12 paper liners.
Mix flour, sugar, salt and baking powder in a large bowl. In a measuring cup, pour 1/3 cup of oil. Add milk until the cup reads 2/3 full. Add the egg and vanilla and mix all the wet ingredients together with a fork.
Mix the wet ingredients into the dry just until combined. Stir in the fresh blueberries. Divide the batter between the 12 muffin cups. About 1/3 cup batter in each. I used a ice cream scoop.
Combine brown sugar, flour, margarine and cinnamon with your hands until well mixed. Sprinkle over the muffins.
Bake for about 20 minutes or until a toothpick comes out clean. Rest in the pan for 10 minutes then transfer to a wire rack to cool completely.
Original recipe from All Recipes.