Delicious, bakery-style Blueberry Muffins with a cinnamon and sugar crumb topping. Nothing beats an amazing homemade blueberry muffin!
Preheat oven to 374 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
In a large mixing bowl combine the flour, sugar, salt and baking powder.
Add oil, egg, buttermilk, and vanilla and mix just until combined. Don't over mix (the batter doesn't need to be "smooth")
Toss the blueberries in a spoonful of flour. This will help them not to sink to the bottom of the muffin. Gently fold blueberries into the batter.
Fill muffin cups 2/3 full with batter.
Make the crumb topping by adding all ingredients to a bowl. Use your fingers or a fork to work the butter into the mixture.
Sprinkle crumb mixture over the tops of muffins in the pan.
Bake for for about 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Remove muffins from oven and allow to cool in the pan for 10 minutes, before removing to a wire rack to cool completely.
Adapted from All Recipes