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    Blueberry Crumble Muffin Makes 6 (my muffin cases are smaller, so I can yield 8) Ingredients Crumble Topping • 20g Unsalted butter, softened • 20 Caster Sugar • 20g Cake Flour • 10g Ground Almonds Muffins • 120g Cake Flour • 1 tsp Baking Powder • 100g Fresh Blueberries • 50g Unsalted Butter, softened • 40g Brown Sugar • 30g Caster Sugar • 1 Egg • 60g Cold Fresh Milk Steps 1. To make the crumble topping, combine ingredients in a bowl and mix with your fingers until the mixture resembles coarse breadcrumbs. Chill in the fridge until use. 2. Preheat oven to 180-degree Celsius. Prepare muffin cases in a muffin tray. 3. Sift flour and baking powder twice. Set aside 18 blueberries. 4. Beat butter with a mixer until soft and fluffy. Add both sugars and beat until the mixture is light and fluffy. Add egg and beat until well combined. 5. Mix 1/3 of the flour mixture with a spatula. Add 1/2 of the milk and continue to fold the batter gently. Add another 1/3 flour mixture and fold...