• Make the crumb topping:
• In a small bowl, combine ¼ cup granulated sugar, 2 Tablespoons plus 2 teaspoons flour, 2 Tablespoons butter and ½ teaspoon cinnamon. Press butter into dry ingredients with a fork until all ingredients are incorporated. Mixture will be lumpy. Set aside.
• Make the muffins:
• Preheat oven to 375F degrees. Butter muffin cups or line with muffin liners.
• In a medium bowl, combine 1 ½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder. Set aside.
• In a small bowl, combine ⅓ cup oil, 1 egg and ⅓ cup buttermilk. Whisk to incorporate.
• Stir liquid mixture into dry ingredients and stir just to combine. You will have a lot of flour that is still visible. This is okay.
• Sprinkle 1 teaspoon flour over 6 ounces blueberries and toss to coat. Gently fold blueberries into batter.
• Fill muffin tins ¾ full.
• Sprinkle desired amount of crumb topping over each muffin (less is more here).
• Bake for 20 to 25 minutes, or until tops are golden. Do not overbake.
• Remove from oven and let cool at least 10 minutes on cooling rack before serving.

Cook's Note:

• This recipe makes 6 large muffins or 12 regular size muffins. The crumb topping adds a nice delicate crunch but for best results, don't add too much. If you add too much topping, the muffin tops may burn. A good amount is about 1 teaspoon topping per muffin.