Ever since I made these muffins, they are the only blueberry muffins I’m allowed to bake because they are a perfect 10 and better than bakery muffin! They are extra large with a wonderful sugary-cinnamon crumb topping. The given recipe makes 8 muffins. I usually add extra blueberries and have doubled the recipe on many occasions to feed several people. The only complaint I have ever received about these muffins is there is not enough, so make sure you bake plenty to go around! I promise you will enjoy! 🙂Ingredients: 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 cup fresh blueberries Crumb Topping Ingredients: 1/2 cup white sugar 1/3 cup all-purpose flour ½ stick butter, room temperature, cubed 1 1/2 teaspoons ground cinnamon Directions: 1. Preheat oven to 400 degrees F. Grease muffin cups or liners. 2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in large bowl. 3. Add the 1/3cup vegetable oil into a 1 cup measuring cup, add the egg and enough milk to fill the cup (this should be the 1/3 cup milk, it’s okay to use more than 1/3 cup milk to fill the cup). Mix this with flour mixture. 4. Fold in blueberries. 5. Fill muffin cups to the top and sprinkle with crumb topping mixture. To Make Crumb Topping: 1.Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork until it mixture is crumbly. Do not over mix and do not use melted butter. 2. Sprinkle over muffins before baking. Bake 20-25 minutes or until toothpick comes out clean.