To Die-For Blueberry Muffins

1 cup +2 T all-purpose flour
1/2 cup oat flour (blend oats until fine)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3-1/2 cup milk
1 cup fresh or frozen blueberries (tossed with 1 additional T flour)
1/3 cup brown sugar
2 T flour
1 T margarine, cubed
1/8 teaspoon ground cinnamon
1/4 cup chopped pecans

Preheat oven to 400 degrees F (375 if using dark pans.) Line muffin cups with paper liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup
measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in
blueberries.  Fill muffin cups almost to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/3 cup brown sugar, 2 T flour, 1 T margarine, and 1/8 teaspoon cinnamon. Mix with fork or fingers until thoroughly combined.  Toss with pecans. 
Sprinkle mixture over muffins before baking. (This makes enough for 2 batches—just save the
rest in a Ziploc in the fridge for the next batch of muffins.  Tastes great on banana oat muffins
too.)

Bake for 20 to 25 minutes in the preheated oven, or until done.