Preheat the oven to 400 degrees. Line muffin pan with baking cups or grease pan.
Combine 1 1/2 cups of all-purpose flour, 3/4 cup of granulated sugar, salt, and baking powder.
In a separate bowl, pour vegetable oil, cracked egg, and Ajoyo Vanilla Unsweetened Almondmilk. Stir until combined.
Pour wet ingredients into dry ingredient bowl and stir until well-mixed. Then gently fold in the fresh blueberries. Set aside.
To make crumb topping, combine ½ cup of granulated sugar, 1/3 cup of all-purpose flour, softened butter, and cinnamon. Mix with a fork.
Pour muffin mix into pan, filling each tin 2/3 of the way. Sprinkle the tops of each muffin with crumb topping.
Bake for 20-25 minutes. Cool and enjoy!
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