Perfect Blueberry Muffins

I'm a sucker for warm, crumbly blueberry muffins to dunk in my gotta-have-it-first-thing-in-the-morning coffee. I've been in search of the perfect recipe for years, and I think I've finally figured it out. This one's it, ladies and gents:

Perfect Blueberry Muffins

1 cup fresh blueberries
2 tsp sugar
1 1/2 c flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk

FOR OPTIONAL CRUMB TOPPING:

1/2 c sugar
1/3 c flour
1/4 c margarine, cubed
1 1/2 tsp cinnamon

1. In small bowl lightly mash blueberries with a coffee cup ( this is tricky -- don't make a paste out of them, just smash them enough to get a little juice). Sprinkle with 2 tsp sugar. Let stand at least 1 hour.

2. In medium mixing bowl blend flour, sugar, salt, and baking powder. Make a well in the center of the bowl.

3. Add egg, oil, and milk. Whisk briskly with fork. Stir into dry ingredients just until moistened. Batter will be lumpy. Fold in sugared blueberries.

4. Spoon batter evenly into muffin tin that has been greased on the bottom and 2/3 up the sides of each well (or using paper baking cups).

OPTIONAL: Make crumb topping by placing cubed margarine, sugar, flour, and cinnamon in small bowl. Cut with pastry cutter or fork until mixture forms fine crumbs. Spoon evenly over batter in muffin tin.

5. Bake at 400 degrees for 20 to 25 minutes, until knife inserted in center of muffin comes out clean. Allow to cool 5 minutes in pan before removing.

Variations: may omit fruit OR substitute chopped strawberry, apple, pineapple, or other chopped fruit for blueberries.