• Heat oven to 400°. Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Set aside.

Muffin Batter

• Combine flour, sugar, salt, and baking powder in a large bowl.
• In a 1 cup measuring cup, combine oil, vanilla, egg, and milk. Add enough milk to fill up the cup to the 1 cup line. Mix well.
• Wash the blueberries then gently add them to a small bowl. Take 1 TBSP of the dry ingredient mixture and toss with the blueberries to gently coat them.
• Add the wet ingredients to the dry ingredients and stir until it's barely combined.
• Gently fold in the blueberries.
• Fill muffin tin evenly.

Crumble top

• Combine butter, flour, and sugar for cumble top.
• Stir until you get a nice crumble.
• Sprinkle genersously over the uncooked muffins. Fill the muffin tins to the top and then some.

Bake

• Bake fro 20-25 minutes (or until a toothpick comes out clean... unless you hit a blueberry, then it's going to come out blue/purple.)