An easy to throw together bakery style blueberry muffin with a crunchy decadent brown sugar cinnamon crumb topping. Stir as little as possible to get tall muffins.
With butter, grease a cupcake pan. Be sure to grease the insides of the cups as well as the top to ensure that the muffins do not stick. Alternatively add cupcake papers.
Combine the flour, sugar, salt and baking powder in a large bowl. Mix well to reduce the mixing needed when the wet ingredients are added.
In large measuring pitcher, add the ⅔ cup vegetable oil and two eggs. Fill the measuring cup up to the 2 cup line with the milk.
Combine the ingredients in the measuring pitcher with the dry ingredients in the bowl. Add the vanilla. Stir as little as possible to combine the ingredients, which will help the batter rise in the pan. Add the blueberries and combine gently.
Scoop the batter into the cupcake tin, so that each is full to the top, but not overflowing.
Crumb Topping: Combine all the ingredients in a medium bowl. Using the back of a fork mash the butter together with the other ingredients.
After using the fork, I used my hands to scrunch the topping together, then gently allowed it to crumble in my hands. I repeated this a few times until I got a nice crumbly mixture.
Putting it All Together: Top the cupcakes with the crumb topping. Bake for 20-25 minutes or until done.