A quick muffin for a spontaneous afternoon tea. Make vegan by using a flax egg and substituting the butter in the crunchy crumb.

1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/3 c vegetable oil
1 egg
1/3 c milk
1 c blueberries, fresh or frozen

Crunchy crumb:
1/4 c sugar
1/4 c flour
1 1/2 tsp ground cinnamon
1/4 c butter, cut into cubes

Preheat oven to 180C. Line a 12-muffin tin with paper muffin cups.
If you're using fresh blueberries, coat them with a little flour. If you're using frozen blueberries, rinse them out so some of the colour runs out, then coat with flour. This is so your batter doesn't get that weird green tinge from the berries.
To make the crumb topping mix the sugar, flour and cinnamon in a bowl. Use your fingers to mix in the butter until it looks like breadcrumbs. Set aside.
Combine the dry muffin ingredients in a bowl. In a cup add the oil, egg and enough milk to make 1 cup. Mix into the flour mixture. Fold in berries.
Spoon mixture into the muffin tins and top each one with the crumb. Bake for 20-25 min until cooked through. Cool on a wire rack.