Preheat oven to 400 degrees.

Mix all blueberry muffin dry ingredients together in a mixing bowl.

Measure out your oil in a liquid measuring cup. Crack your egg into the cup with the oil. Fill the measuring cup with milk until all the liquid reaches the 1 cup mark.

Pour the wet ingredients into the dry ingredients and mix together until combined, but do not overmix.

Fold in your washed, fresh blueberries and set the batter aside to make your crumb topping.

In a separate bowl, combine all crumb topping ingredients and mix with a fork or your hands until crumbly.

Spoon your batter into prepared parchment paper muffin cups and fill to the top of the tin. See how to video in notes.

There should be enough muffin mixture to fill 8 cups. You can stretch this to 12 muffins by filling the cups less and expecting smaller muffins.

Top muffin mixture with your crumb topping mixture.

Bake in the oven for 20-25 minutes or until a toothpick comes out clean when inserted in the middle.

Let them cool for about 5 minutes, then carefully remove them from your muffin tin to cool down further.

Enjoy them warm!