Blueberry Muffins

Last week 21 people came to our home for breakfast.  It's a long story how that came about, but needless to say, I had to bake a lot of muffins.  Two of my favorite muffin recipes — raspberry chocolate chip and cranberry apple — I already had on hand, but I thought a third would be rather nice.  So I scoured the internet looking for the perfect blueberry muffin recipe and came across this one.  Well not exactly this one.  I made a few modifications, of course.  Don't I always? :) 

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1 egg
1/3 cup buttermilk
1 cup fresh blueberries

Crumb Topping:
1/2 c brown sugar
1/3 c flour
1/4 c butter
1 1/2 tsp cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.  In a bowl, combine flour, sugar, salt and baking powder. Place oil in a 1 cup measuring cup; add the egg and enough buttermilk to fill the cup. Mix this with flour mixture. (Do not over mix!) Fold in blueberries. Fill muffin cups about 3/4's full.  With a fork, mix together crumb topping ingredients and sprinkle over muffins.  Bake for 18 minutes, or until done.