Preheat the oven to 425 degrees Fahrenheit. Line your muffin tins.

Crack eggs in a small bowl. To a large bowl, add oil and sugar. In a medium bowl, combine flour, baking powder, and salt.

Beat the eggs until really fluffy in the small bowl. Then in the large bowl, beat the oil and sugar. Add the beaten eggs, almond milk and vanilla. Mix well. Slowly add the dry ingredients and combine without overmixing.

Fold in blueberries.

Use an ice cream scoop to fill the muffin cups till the top. Lay the tins on a cookie sheet (to catch any overflow).

Combine the streusel topping ingredients in a small bowl. Using your fingers, divide the topping evenly over the batter and sprinkle the tops with more granulated sugar.

Bake at 425 degrees Fahrenheit for five minutes. Then, lower the temperature to 375 degrees Fahrenheit and continue baking until a toothpick inserted comes out clean, an extra 20 to 25 minutes.

Cool on rack.