Blueberry crumble muffins

For the crumble

• ⅓ cup plain flour
• ¼ cup light brown sugar
• 3 tbsp cold unsalted butter, cubed

For the muffins

• 2 cups plain flour
• 2 tsp baking powder
• ½ tsp fine sea salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ¾ cup milk
• 1 tsp vanilla extract
• 1½ cups blueberries, fresh or frozen

1. 1

   Heat the oven to 200°C (400°F) and line a 12-hole muffin tin with paper cases.

2. 2

   Rub the crumble ingredients together with your fingertips until they form small clumps, then chill while you make the batter.

3. 3

   Whisk the flour, baking powder and salt in a large bowl. In a jug, whisk the sugar, oil, eggs, milk and vanilla, pour into the flour and stir until just combined. Fold in the blueberries.

4. 4

   Fill the cases almost to the top and scatter with the crumble. Bake for 5 minutes, then lower the oven to 180°C (350°F) and bake for 15 to 18 minutes more, until a skewer comes out clean.