Blueberry Crumble Cupcakes

http://www.tastebook.com/recipes/3377165-Blueberry-Crumble-Cupcakes

This Saturday morning was an early day for me, waking up at 8.00am (which I usually don't) and getting ready to bake these cupcakes as breakfast for my kids. Just in 45mins, we were all enjoying the hot and yummy cupcakes fresh from the oven. Felt extremely wonderful having such delicious cakes for a good start of the day!  

Ingredients

Crumble topping:
20g cold butter
20g caster sugar
20g cake flour
10g ground almond (optional)

Batter:
125g butter, room temperature
70g caster sugar
2 large eggs
1/2tsp vanilla extract
100g cake flour
1tsp baking powder
2tbsp milk
80g fresh blueberries (some dust with some flour)

Directions

1. Make crumble topping. Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Refrigerate until needed.
2. Preheat the oven to 180C. Put 8 paper cases in a muffin pan.
3. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.
4. Add egg one at a time, combine well.
5. Add in the flour and milk alternately, fold till well combine and lastly add in vanilla extract.
6. Add in blueberries, mix well.
7. Spoon the mixture into the paper cases. Top with few blueberries, then sprinkle crumble topping over.
8. Bake the cupcakes in the oven for 25-30mins, or until risen and firm to the touch.
9. Transfer to a wire rack and let cool.