Line a standard size muffin tin with paper cupcake liners. Lightly spray the muffin paper holders with non-stick cooking spray. (Yes...spray the paper, also!)
Beat the milk, oil and egg together in a medium sized bowl.
In a separate bowl, combine the flour, sugar, baking powder and salt. Whisk these dry ingredients together, then add to the milk and egg mixture. Stir this only until the batter forms (the batter will be lumpy).
Gently fold the blueberries into the batter with a large spoon or spatula. So far so good, right?
Divide your batter evenly into the 12 prepared muffin cups.
To prepare the "crumble topping" and finish muffins:
Place the flour, cold butter pieces and brown sugar in a bowl. Using a pastry blender or a fork, cut (or "mash") these ingredients together until you end up with a crumbly mixture the size of small peas (now you know why it is called a "crumble". Brilliant).
Sprinkle the crumble over the top of each muffin batter thingy (now I'm just getting technical...)
Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean.
Remove muffins from oven; let them cool for 5-10 minutes before attempting to remove the paper wrappers. Then slice that warm blueberry muffin in half, slather some butter on that bad boy and dig in! Enjoy!
Blueberry Crumble Muffins
Amount Per Serving (1 muffin)
Calories 274Calories from Fat 117
% Daily Value*
Saturated Fat 8g50%
Vitamin A 290IU6%
Vitamin C 1.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.