- 1 egg, beaten
- 1 cup buttermilk
- 60g butter, melted
- 2 cups self-raising flour, sifted
- ¾ cup caster sugar
- 150g fresh blueberries
- ¼ cup castor sugar
- ¼ cup plain flour
- 40g butter, chopped
Preheat oven to 200°C.
Place muffin papers in two six-cup Sunday Bake Muffin Pan trays.
Combine eggs, buttermilk and butter in a bowl. Add the dry ingredients and mix to combine.
Spoon half the muffin mixture into prepared trays, sprinkle with 3/4 of the blueberries and spoon over the remaining mixture.
In a separate bowl rub the butter into the sugar and flour to create a crumbly topping.
Top the muffin batter with remaining blueberries and topping.
Bake for about 20 minutes or until browned and springy. Remove from the oven, stand for 2 minutes in the trays and then remove to a cooling rack.