Preheat oven to 200 degrees C. Grease or line muffin tin with paper cases.
Muffins: Sift flour, sugar, salt and baking powder into a large bowl. In a separate bowl add oil, egg and milk and mix well. Add to flour mixture and stir until just mixed. Dust the blueberries with a little flour and fold into the batter.
Crumb Topping: Rub together sugar, flour, butter and cinnamon until mixture resembles breadcrumbs.
Fill muffin cups 2/3 full, and sprinkle each with crumb topping mixture.
Bake for 20 to 25 minutes or until muffin springs back when pressed.
This is a great recipe for both muffins and cookies. Once all the ingredients were mixed together the mixture was very stiff, unlike other muffins I had made. Thinking that I had made a mistake, I made another batch but this time adding more milk to get the right consistency. These muffins were delicious!! As for the first batch, we turned these into biscuits with a blueberry on top, and they were a hit!!! What a great recipe!! - 18 Jan 2011
Like other 'tweaks' I was looking for a cafe/bakery type muffin with the crunchy top and had never come across one. My eggs were small so I had to put 2 in. I also added chunks of white chocolate when I put the blueberries in. This is a winner muffin recipe and is a fantastic base for different flavours! Delicious! - 23 Sep 2010