Brown Sugar Crusted Blueberry Muffins

Method

1. Preheat the oven to 220˚C.
2. Line a 12-muffin tray with cupcake liners.
3. Mix all the brown sugar crust ingredients together and set aside.
4. Combine the flour, bicarbonate of soda and baking powder.
5. Using an electric beater, beat the butter, white sugar, and brown sugar together on high speed until smooth and creamy - about 2 minutes.
6. Add the eggs one at a time, beating well after each addition.
7. Next mix in the maas and vanilla essence until combined.
8. Slowly add the dry ingredients and milk into the egg mixture and beat until no flour pockets remain.
9. Fold in the blueberries.
10. Spoon the batter into the cupcake liners, filling them two thirds full.
11. Top each with the crust mixture, gently pressing it down into the surface so that it sticks.
12. Bake for 5 minutes then, keeping the muffins in the oven, reduce the temperature to 180˚C.
13. Bake for an additional 18-20 minutes or until a toothpick inserted into the centre comes out clean.
14. Allow the muffins to cool for 5 minutes in the tray, then transfer them to a wire rack to continue cooling.
15. Muffins are best eaten on the day of making them, but can be stored in an airtight container for a day or two.