Best Ever Blueberry Muffins

I have tried several blueberry muffins recipes and none have been what I'm looking for. I found my new favourite yesterday on allrecipes.com and tweaked it a bit to add whole wheat flour. It doesn't make many muffins, just eight, but it can be doubled. The batter is very thick and the crumb topping is a very pretty addition.

Best Ever Blueberry Muffins

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
  
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

For the topping

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

In one bowl, mix together the flour, sugar, salt and baking powder. In a measuring cup, measure out the oil, then crack the egg and fill with milk until the cup measures "one cup". Mix together with dry ingredients until just moistened, then stir in blueberries. I used frozen and it made no difference. Line eight muffin cups with paper liners, then fill 3/4 full with batter. In a small bowl, mix together the sugar, flour and cinnamon, then cut in the cubed butter until you have very fine crumbs. I had to use my hands for this. It makes way more topping than you need. Spoon a little onto each cup of muffin batter and bake at 400F for 20-25 minutes. We needed 25 minutes.

These smell so unbelievably good while baking.