Blueberry & Cinnamon Streusel Muffins

Start with all the dry ingredients. Sift the flour into a large bowl and stir in the golden caster sugar, baking powder and cinnamon. Mix together well. Leave to one side.

Next prepare the topping. Sift the flour into a small bowl and stir in the sugar and cinnamon. Mix well. Cut the butter into small pieces and add to the bowl. Now rub the butter into the flour and cinnamon mix, until like fine breadcrumbs. Leave to one side. You will use this last to top the muffin batter.

Measure the milk into a jug and add the egg and vanilla extract. Whisk until well mixed.

Melt the butter.

Stir the blueberries into the dry muffin mix ingredients and make a well in the centre. Empty in the milk and egg mixture and pour in the melted butter. The secret here is to now stir in the ingredients very gently and quickly, almost just wetting the flour. It will be lumpy but this is what makes the muffins light.

Spoon the batter into each paper case until two-thirds full.

Now take the topping and sprinkle heaped tablespoons over each muffin, gently patting it down. It may look like a lot but divide it equally between them all.

Bake in the preheated oven for about 20 minutes. Test with a cake tester, it should come out clear when cooked.

Serve with a cup of tea or coffee.

Variation: Sultana & Pecan Muffins

275 gr. (10 oz.) self raising flour

175 gr. (6 oz.) golden caster sugar

2 tsp. baking powder

1 tsp. cinnamon

175 ml (6 fl. oz.) milk

1 egg, beaten

1½ tsp. vanilla extract

110 gr. (4 oz.) butter/margarine – melted

150 gr. (5 oz.) sultanas

Top with chopped pecan nuts and a sprinkling of golden caster sugar.