Zesta's Blueberry Muffins

Big Blueberry taste lends itself to big muffins, so please fill the cups fairly full for oversized muffins. The cinnamon-sugar streusel is the crowning glory for these muffins, so please do not skip that part.

INGREDIENTS: (this makes 18 muffins)
3-1/3 cups all purpose flour (can mix half and half with whole wheat)
1-2/3 cups white sugar
1 teaspoon salt
1 tablespoon and 1-1/2 teaspoons baking powder
¾ cup vegetable oil
2 large eggs
1-1/4 cup milk
2-1/4 cups fresh blueberries

STREUSEL:
1 cup and 2 tablespoons white sugar
¾ cup all –purpose flour
½ cup and 1 tablespoon butter, cubed
1 tablespoon and ¼ teaspoon ground cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine Flour, sugar, salt and baking powder. Combine vegetable oil, egg and milk. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To make crumb topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.