METHOD :
1- Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
2- For the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
3- Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
4- For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
5- Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
6- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Tips :
If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon of water to the empty cup spaces when baking. Muffins tend to burn faster in a pan with empty cups.
Bon appetite !!
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