3 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup canola or vegetable oil
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray or use liners. Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk. Batter will be really thick. Carefully fold in 1 cup of the fresh blueberries. Fill the muffin tins 3/4 of the way full. Press the remaining 1/2 cup fresh blueberries into the top of each muffin.
2 T cold butter, cut into small pieces
1/4 cup white OR brown sugar (I used brown)
2 T flour
In a small bowl, use a fork or pastry cutter to mix together all topping ingredients until mixture resembles coarse crumbs. Sprinkle over top of muffins.
Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean. Serve warm and store leftovers in an airtight container. Enjoy!