1/3 cup canola oil
1 large egg
1/2 cup 2% milk
1/3 cup granulated sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon table salt
2 teaspoons baking powder
1 cup blueberries
2 tablespoons softened butter
3 tablespoons brown sugar
3 tablespoons whole wheat flour
Preheat oven to 400°F and spray a 12 count muffin tin with nonstick spray or line with muffin liners.
In a medium sized mixing bowl, add canola oil, egg, milk, and sugar – stir until combined.
On top of wet ingredients, add both flours, salt, and baking powder and stir until just combined with the wet ingredients. Gently stir in blueberries.
Fill each muffin space 2/3 of the way full.
Optional: In a small bowl mix together the crumble topping ingredients and sprinkle the top of each muffin batter space with the crumble mixture.
Bake for 20-22 minutes or until golden brown and a toothpick inserted into the center comes out clean.