1 cup blueberries, raspberries or blackberries fresh or frozen
3/4 cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
1/2 tsp vanilla essence
2 cups plain flour
4 tsp baking powder
¼ tsp salt
100g butter, melted
2 eggs, beaten
1 cup milk

Crumble Topping:
2 tbsp Chelsea Raw Sugar, extra
2 tbsp oats

Preheat the oven to 220°C and grease a 12 hole muffin tray.
Combine all ingredients in a large bowl until just mixed and spoon into the prepared muffin tray. Don’t over mix or the muffins will be tough.

Crumble Topping: Sprinkle with extra sugar and oats and bake for 12-15 minutes, until the muffins spring back when pressed.
Note: If using frozen berries, they don’t need to be defrosted beforehand.