Step 1

To make the muffins: put the flour, baking powder, soft brown sugar, blueberries, egg, melted butter and milk into a mixing bowl and mix together. It will be lumpy; don’t worry, it's meant to be lumpy.

Step 2

Divide the mixture evenly between 12 muffin cases.

Step 3

For the crumble topping: put the plain flour into a mixing bowl and rub in the butter until it resembles breadcrumbs.

Step 4

Add the demerara sugar, oats and cinnamon and mix.

Step 5

Sprinkle the crumble on top of the muffin mix.

Step 6

Bake in the oven for 15-20 minutes until golden brown and firm to the touch.

Step 7

Aga: roasting oven, shelf on oven floor for 12-15 minutes.

Step 8

Eat warm or keep in an airtight container for 2-3 days. If it's hot weather keep them in the fridge.

Step 9

To make the muffins: put the flour, baking powder, soft brown sugar, blueberries, egg, melted butter and milk into a mixing bowl and mix together. It will be lumpy; don’t worry, it's meant to be lumpy.

Step 10

Divide the mixture evenly between 12 muffin cases.

Step 11

For the crumble topping: put the plain flour into a mixing bowl and rub in the butter until it resembles breadcrumbs.

Step 12

Add the demerara sugar, oats and cinnamon and mix.

Step 13

Sprinkle the crumble on top of the muffin mix.

Step 14

Bake in the oven for 15-20 minutes until golden brown and firm to the touch.

Step 15

Aga: roasting oven, shelf on oven floor for 12-15 minutes.

Step 16

Eat warm or keep in an airtight container for 2-3 days. If it's hot weather keep them in the fridge.