The original recipe is from here, but I made couple of changes in it.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1 cup chopped pecans
3 teaspoons Cinnamon
1 and 1/2 cup chocolate chips
For the crumb
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup all-purpose flour
1/8 cup butter, cubed
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Sift together flour, sugar, salt and baking powder.
Mix on slow vegetable oil with the egg and the milk. remember that everything has to be room temperature. Mix this with the flour mixture. Add the Cinnamon, pecans and then fold in blueberries. I used frozen, but be careful to choose small size ones. Do not over mix the batter, since it is going to color purple.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping:
It took me some time to make this one right, but I think I got it.
Mix together the white and brown sugar, flour and butter. Mix with fork, make sure you can sprinke the topping, it doesn’t have to be sticky! Do not melt the butter before adding it!
Sprinkle over muffins before baking.
Bake for 20 minutes in the preheated oven, or until done.