Step 1

Preheat oven to 425 degrees.

Step 2

In a small sauce pan, mix together blueberries and 1 tablespoon of sugar.

Step 3

Bring to a simmer and crush blueberries until a sauce forms and thickens slightly – about five minutes. Remove from heat and allow to rest.

Step 4

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

Step 5

In another larger mixing bowl, whisk together the eggs, and sugar until light in color.

Step 6

Add in the butter, vegetable oil, buttermilk and vanilla extract until well mixed.

Step 7

Fold in the flour mixture until just a couple flour streaks remain. Allow the muffins to rest for 15 minutes.

Step 8

Grease a muffin tin with non stick spray. Fill each muffin tin 2/3 of the way with batter.

Step 9

Drop in 1 Tbsp of the blueberry syrup into the middle of each muffin tin. Using a chop stick or butter knife, swirl the blueberry mixture into the batter.

Step 10

In a small bowl, combine the crumble toppings together using your fingers, until crumbles form.

Step 11

Divide the crumbles on top of the muffins.

Step 12

Bake for 18 minutes, or until tested with a toothpick that comes out cleanly. Let rest in the muffin tin for 5 minutes prior to removing and cooling on a wire rack.