1.5 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 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1.5 teaspoons ground cinnamon

1 5 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 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 5 teaspoons ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. 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 add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.