melted butter, to grease
375g (2 1/2cups) self-raising flour
115g (3/4 cup, firmly packed) brown sugar (I cut down to 80g)
150g butter, melted
80ml (1/3 cup) milk
2 eggs, lightly whisked
220g frozen blueberries, thawed (I used canned blueberries)
115g (3/4 cup) plain flour
90g chilled butter, diced
100g (1/2 cup, firmly packed) brown sugar (I cut down to 70g)
50g (1/2 cup) flaked almonds
1. Preheat oven to 180C.
2. Lightly brush a 12-hole muffin pan with melted butter.
3. To make crumble topping, place butter and flour in a bowl and, using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.
4. Place flour and sugar in a large bowl. Add butter, milk and eggs, and stir until well combined.
5. Spoon mixture evenly into the muffin pan. Divide blueberries evenly over the mixture. Sprinkle crumble mixture over. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Remove muffins from pan.
- You can serve the muffin with custard
- Once muffins have cooled, they can be wrapped in plastic wrap and placed in airtight container and frozen for up to four months. Thaw on kitchen bench overnight. Warm in microwave on High/ 800 watts/ 100%, checking every 30seconds until warmed through.