Family Favorite Bluberry Muffins with Crumble Topping

My daughter Natalie finds these beautiful blueberries for me and I have learned to love them.  We love them enough that we are trying to get a bed with a PH balance that will allow us to grow several bushes to raise them ourselves.  In the mean time we get these wonderfully sweet huge berries and learn to use them in many fun recipes.  This batch of berries are sweet and huge.  In fact they were to big to use as many as I did for this batch and the muffins didn't hold together very well.  The best part of the muffin is the crumble that is placed on the top,

Blueberry Muffins with Crumble Topping.

for the muffins:
1/2 c. milk
1/4 c. canola oil
1 large egg
1 1/2 c. flour
1/2 c sugar
2 t. baking powder
1/2 t salt
1 1/2 c. fresh or frozen blueberries, if frozen don't thaw, (if the berries are really large cut down on the quantity.)

Mix milk, oil, and egg in a small bowl.  In a larger bowl whisk the flour, sugar, baking powder, and salt.  Add the wet ingredients to the large bowl and gently mix them together, don't over mix.  Fold in the blueberries. 

crumble topping:
1/3 c. sugar
1/4 c. flour
2 T butter, softened (not melted)

Grease muffin tin thoroughly (so the blueberries do not stick to the pan) fill the cups about 2/3 full and top with the crumble.  Place in a 400 degree preheated oven and bake for 20 minutes.  Yields 12 medium size muffins.