Makes 12

For the crumb topping:
120g plain flour
3 tbsp light brown sugar
2 tbsp caster sugar
1 tsp baking powder
90g butter, melted

For the muffins:
220g plain flour
2¼ tsp baking powder
½ tsp salt
200g sugar
2 large eggs
120ml vegetable oil
180ml whole milk
1 tsp vanilla extract
150g blueberries

1. Preheat the oven to 190˚C/170˚C fan/gas 5. Line 18 cups of two muffin tins with paper liners.
2. Combine the flour, sugars and baking powder for the crumble in a bowl. Stir in the melted butter, then break up the mixture into pea-sized clumps.
3. Sift the flour, baking powder and salt for the muffins into a separate bowl.
4. Beat the sugar, eggs, milk and vanilla in a large mixing bowl until smooth. Gradually beat in the flour mixture until just combined.
5. Stir in the blueberries.
6. Divide the batter among the muffin cups. Sprinkle the crumb topping over the top of each muffin.
7. Bake for 25-30 minutes until a skewer inserted into the centre of a muffin comes out clean and the topping is golden brown. Serve warm or at room temperature.

Per serving: 232kcals, 11.2g fat (4.1g saturated), 31g carbs, 15.9g sugars, 3.1g protein, 0.7g fibre, 0.109g sodium