CRUMBLE TOPPING
1/3 cup Edmonds Standard Grade Flour (50g)
35g cold Tararua Butter, cubed
2 Tbsp Chelsea Dark Cane Sugar
1/2 cup toasted muesli

MUFFINS
200ml Meadow Fresh Buttermilk
3/4 cup Chelsea Dark Cane Sugar (150g)
75g Tararua Butter, melted
1 large egg
1 1/2 cups Edmonds Standard Grade Flour (225g)
2 tsp Edmonds Baking Powder
1/2 tsp Edmonds Baking Soda
Pinch of salt
1 1/2 cups fresh or frozen blueberries (225g)

Preheat oven to 200°C bake / 180°C fan bake. Line a 12-hole muffin tin with paper cases.

CRUMBLE TOPPING
Place Edmonds Standard Grade Flour, Tararua Butter and Chelsea Dark Cane Sugar in a food processor and process to a fine crumb. Add muesli and blend to a chunky crumble consistency. Refrigerate while you prepare the muffins.

MUFFINS
Place the Meadow Fresh Buttermilk, Chelsea Dark Cane Sugar, Tararua Butter and egg in a large bowl and whisk to combine well.

In a separate bowl, whisk together Edmonds Standard Grade Flour, Edmonds Baking Powder, Edmonds Baking Soda and salt. Add the blueberries and stir to coat with flour mixture. Gently fold the dry ingredients into the wet ingredients until just combined.

Divide batter between paper cases and sprinkle with a generous amount of crumble topping. Bake for 20 minutes or until muffins are golden brown and firm on top.