My favorite Blueberry Muffins recipe yields soft and moist muffins with a crumble topping that is bakery-quality. Enjoy them anytime or freeze for a quick breakfast on-the-go or snack.
Preheat oven to 375 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, baking soda, 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. (Optional: helps them not to sink to the bottom of the muffin.) Gently fold blueberries into the batter. Divide batter between muffin cups.
Make the crumb topping by adding all ingredients to a bowl. Use a fork or pastry blender to cut the butter into the mixture.
Sprinkle topping over the tops of each muffin.
Bake for for 17-20 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 a few minutes before removing to a wire rack to cool completely.