Blueberry Muffins

**These directions are for 8 big muffins, so you need to adjust the temperature and cooking time for normal size muffin tins. I'm thinking about 350 for 20 minutes should be good.

• 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
• 1/3 cup milk
• 1 teaspoon vanilla
• 1 cup fresh blueberries
• 1/2 cup white
• 1/3 cup all-purpose flour
• 1/8 cup butter, room temp.
• 1 1/2 teaspoons ground cinnamon

  Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup 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. Add vanilla. Don't over mix. Fold in blueberries. Fill muffin cups 2/3 way full, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup  sugar 1/3 cup flour, 1/8cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.