Blueberry Crumble Muffins

For the Topping:

60 gm. Caster sugar
90 gm. plain flour
60 gm. Butter
a pinch of salt

For the muffins:

120 gm. Butter - melted
120 gm. Light brown sugar
2 eggs - beaten
1 tsp. grated lemon zest
150 gm. sour cream
250 gm. cake flour
2 teaspoon baking powder
1/2 teaspoon bicarbonate of Soda
1 teaspoon ground cinnamon
a pinch of salt
200 gm. fresh blueberries

Method:

(1) For topping: sift the flour into a bowl with salt then cut in butter into small pieces and toss in the flour. Add in butter and rub with fingertips until the mixture resembles breadcrumbs. Chill.
(2) For the muffins: Sift the flour with the baking powder , bicarbonate of soda , cinnamon powder and salt.
(3) In a separate bowl, combine the butter, eggs, lemon zest and sour cream.
(4) Stir the wet ingredients into the dry ingredients, taking care not to overstir. Fold in blueberries and stir lightly.
(5) Spoon batter into 12 muffin cups and sprinkle topping on top.
(6) Bake at 190C for about 20 to 25 minutes or until well-risin and golden-brown. A skewer inserted into the centre will come out clean.
(7) Remove the muffins from the tin and cool on a wire rack.