Blueberry Crumble Muffins

For the muffins:
Preheat oven to 375ºF.

Using a stand (or handheld) mixer, cream sugar, butter, and egg with mixer. Stir in milk.

In a separate bowl, whisk or sift together flour, baking powder, and salt. Stir into wet ingredients until just combined. Gently stir in blueberries. Divide batter into lined muffin tin (12 muffins). The muffins will come almost to the top of the liners.

For the crumble topping:
Mix together all the crumble ingredients until butter is distributed into pea size pieces throughout. Top each muffin with crumble topping.

Bake muffins for 25–30 minutes, or until an inserted toothpick comes out clean.

Notes:
1. This originated as a blueberry buckle. Also amazing! To make it, follow the same recipe, spreading the batter into a greased and floured 9-inch square pan. Top with the crumble topping and bake at 375ºF for 45–50 minutes, or until a toothpick comes out clean.
2. Delicious with fresh blueberries but you can use frozen blueberries that are completely drained of any liquid as well.