1. Preheat oven to 350 degrees F. grease 18 muffin tins well or line them with paper liners
2. To prepare the muffin batter
3. Sift together the flour and baking powder. Set aside.
4. In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract high speed until foamy and slightly stiffened.
5. Mix together the melted butter and oil in a measuring cup with a spout.
6. Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
7. Mix together the whipping cream, milk and cider vinegar.
8. Add slowly to the mixing bowl continuing to mix but at a reduced speed.
9. Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don’t worry about small lumps in the batter, they are fine.
10. When the dry ingredients are almost incorporated, gently fold in the blueberries.
11. Spoon batter into well greased or paper lined muffin tins, filling them almost to the top.

To prepare the oatmeal crumble topping

1. Mix together the flour, baking powder, rolled oats and brown sugar.
2. Using your hands, rub the butter thoroughly through the dry ingredients.
3. Squeeze the crumble mixture together in small handfuls. It should hold together.
4. Break off small pieces of the crumble about the size of the tip of your little finger and sprinkle them over the surface of the batter in the muffin tins.
5. Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated