Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together 1 1/2 cups (360 ml) of all-purpose flour, 3/4 cup (180 ml) of sugar, 2 tsp (10 ml) of baking powder, and 1/2 tsp (2.5 ml) of salt.
In a separate bowl, mix 1/3 cup (80 ml) of vegetable oil, 1/2 cup (120 ml) of milk, 1 large egg (50 ml), and 1 tsp (5 ml) of vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Gently fold in 1 cup (240 ml) of fresh or frozen blueberries and 1 tsp (5 ml) of lemon zest (if using).
In a small bowl, combine 2 tbsp (30 ml) of sugar, 2 tbsp (30 ml) of all-purpose flour, 1 tbsp (15 ml) of cold butter, and 1/4 tsp (1 ml) of cinnamon powder.
Use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Sprinkle the topping mixture evenly over the muffin batter.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.