Preheat oven to 350. Line a muffin tin with liners.
In a medium bowl combine flour, baking powder, baking soda, and salt and whisk to combine. In another, larger bowl combine sugar and brown sugar and cream together 1 minute.
Add egg, vanilla, and vegetable and mix until smooth. Alternate adding flour mixture and buttermilk in thirds, beginning and ending with flour. Gently stir in blueberries. Pour about 1/4 cup of batter into each prepared liner.
Combine all crumble ingredients to a medium bowl and cut in butter with a pastry knife or two forks until mixture is crumbly. Top muffin batter with about 2 tablespoons of crumble mixture. Bake 18-22 minutes until a toothpick comes out clean. Allow to cool completely. Store in airtight container.