It's Sunday, which means brunch and brunch to me must include muffins. This version, with crumb topping is a perfectly moist, one-last-tribute-to-summer, before all the ripe blueberries disappear.

Muffins:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

¼ cup light brown sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 tsp vanilla extract

1 ½ cups fresh blueberries

For crumb topping:

1/2 cup white sugar

1/3 cup all-purpose flour

3 Tablespoons butter

1 teaspoons ground cinnamon

Preheat oven to 400 degrees. Line muffin cups with paper liners.

Combine Flour, sugar,salt and baking powder. Addvegetable oil, the egg,vanilla and milk to dry mixture and stir to combine. Fold in blueberries. Fillmuffin cups ¾ of the way full, and sprinkle with crumb topping mixture.