"I found this on allrecipes.com and it's the most popular muffin recipe. Changes are included. They are fabulous. Please read my notes at the bottom."
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup buttermilk
1 cup fresh blueberries
2/3 cup brown sugar
1/4 cup all-purpose flour
2 T. butter, softened
1/4 teaspoons ground cinnamon
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in large bowl. In separate bowl mix oil, egg and buttermilk together. Stir into the dry ingredients, but do not over-mix. Fold in blueberries. Fill muffin cups right to the top for 8 large muffins or 2/3 full for 12 regular muffins.
To Make Crumb Topping: Mix together butter, brown sugar and cinnamon, smooshing with fork until well blended and crumbly. Sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done (test with toothpick).
The batter will be extremely thick and hard to work with, but try not to mix the batter too much.