To Die for 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
• 1/3 cup milk (I used powdered milk)
• 1 cup fresh blueberries (I used freeze dried blueberries and they worked great)
(I added 1/2 tsp. vanilla)
• 1/2 cup white sugar (some people suggested brown sugar instead)
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
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• Preheat oven to 400 degrees F (200 degrees C). 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 enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.  
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• To Make Crumb Topping (enough for 2 batches of muffins): 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.
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• Bake for 18-20 minutes in the preheated oven, or until done.
(From allrecipes.com....4.5 stars out of over 5,000 reviews!)