Blueberry Crumble muffins

Serves 24 (large muffin size) @ 3 points

Serves 30 (large patty-cake size) @ 2.5 points

Serves 48 (small patty-cake size) @ 1.5 points

4 cups SR flour

1/2 cup white sugar

1 1/2 tsp salt

1 tsp bicarb soda

2 large eggs

600ml buttermilk

1/2 cup canola oil

1 cup apple puree

1 cup blueberries (fresh or frozen)

Streusel Topping

3/4 cup plain flour

1 tablespoon light margarine, room temperature

1/4 cup sugar

1/4 tsp ground cinnamon

1 tsp vanilla extract

1. Preheat oven to 180 degrees. Spray muffin pans with canola spray.

2. Mix together flour, sugar, salt and bicarb. Add in blueberries and stir.

3. In another bowl, beat together eggs, buttermilk, apple puree and oil. Add egg mixture to flour mixture, and stir until just combined. Put into prepared tins.

4. In a third bowl, mix together flour, marg, sugar, cinnamon and vanilla. Mix with a spoon or fingers until crumbly. Sprinkle topping over each muffin.

5. Bake 15-25 minutes (depending on size of your muffins) until muffins spring back from a light touch.

Note: you can use banana mash instead of apple puree too, or mixed berries instead of just blueberries.

These are seriously good! I buy frozen blueberries on special, which brings down the cost of the blueberries to only about $1.50. The whole batch would cost about $6, or 20c per muffin. Much better, healthier, and cheaper alternative than store-bought, and they take next to no time to make.