Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Grease 8 holes of a muffin tin, or add muffin cases. Make the crumble topping first: stir the flour and sugar together, add a pinch of salt then rub in the butter until crumbly. Set aside.
2. For the muffins, measure the flour and baking powder into a bowl, adding a pinch of salt, and give it a quick whisk to combine and break up any lumps. In another bowl whisk together the maple syrup, apple sauce, oil, egg, milk and vanilla. Stir this into the flour mixture until just combined then gently fold in three-quarters of the blueberries; the batter will be quite thick. Spoon the mixture into the prepared muffin tray, filling each one three-quarters full. Scatter the rest of the blueberries on top, followed by the crumble.
3. Bake for 17-20 minutes or until a cocktail stick or skewer comes out clean without any sticky mixture on, although there may be berry juice.
4. Leave the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
   Make it gluten free

   Use gluten-free plain flour and baking powder; add 1⁄4 tsp xanthan gum and an extra 1 tbsp milk to the muffin batter.

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