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Preheat oven to 375°F (190°C) and line muffin pan with paper liners.
In a small saucepan, combine the blueberries, sugar, and lemon juice and cook over medium heat until the berries begin to burst, lightly mashing some of them.
Mix the cornstarch and water together, stir it into the blueberries, and cook until thick and jam-like.
Remove from the heat and let cool completely.
For the crumble, combine the flour, sugar, and salt in a small bowl, then cut in the cold butter until crumbly with some larger chunks; place in the refrigerator while you prepare the batter.
In a large bowl, rub the lemon zest into the sugar until fragrant, then whisk in the egg, vanilla, lemon juice, oil, and milk until smooth.
Add the flour, baking powder, and salt and mix until just combined.
Fill each muffin liner halfway with batter, add a spoonful of blueberry swirl then generously sprinkle with the crumble topping.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.