1 and 1/2 cups all purpose flour
1 and 1/4 cups white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh Michigan blueberries
1/3 cup all purpose flour
1/4 cup Wisconsin butter, cubed
1 and 1/2 teaspoons ground cinnamon
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 and 1/2 teaspoons cinnamon. Mix with a fork, and set aside.
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine 1 and 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.
Bake for 20 to 25 minutes in the preheated oven, or until done.