Buttermilk Blueberry Muffins with Streusel Topping

Ingredients :
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk (maybe a little more to get a thick pancake constancy)
1 cup fresh or frozen blueberries (I am fortunate enough to live about 5 miles from a blueberry winery that opens their farm for an occasional UPick... So I vote fresh only!)
1 batch crumb topping

For the crumb topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter
1 teaspoon vanilla

Directions :
Preheat oven to 400 F. Line a 12 cup muffin tin with paper liners.

Make the muffin batter by combining flour, sugar, salt and baking powder together in a large bowl. Combine vegetable oil, beaten egg and buttermilk in a separate bowl then incorporate the liquid mixture into the dry ingredients and mix until incorporated. Gently fold in blueberries.

Make the crumb topping: Mix together sugar, flour, butter and vanilla together in a bowl. Work the butter into the rest of the ingredients with your fingers until the mixture resembles a coarse texture.

Fill muffin liners about 3/4 way full and then cover with the streusel topping.

Bake for 22-25 minutes or until you insert a toothpick and it comes out clean.

Yields : 12 regular sized muffins.