Blueberry Crumble Cupcakes

I made this blueberry crumble cupcakes twice! It is so delicious with the crunch of the crumble toppings. The first time I made, I double the crumble topping, but found it too oily.The 2nd batch, I reduce the crumble topping to 1 1/2 crumble topping, and it is very nice.
The recipe was from Sonia  . I made 10 cupcakes from this recipe.

Ingredients:

Crumble Topping: ( 1.5 from the original )
30gm cold butter
30 gm caster sugar
30 gm top flour or cake flour
15 gm ground almond

Cupcakes:
125 gm butter, room temperature
80 gm caster sugar
2 large eggs
1/2 tsp vanilla extract
100 gm self raising flour or 100 gm cake flour +1 tsp baking powder
2 tbsp milk
80 gm fresh blueberries, dust with some flour

For the topping---fresh blueberries

Method:
Make crumble topping:
Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs.
Refrigerate until needed.
Preheat the oven to 180C.
Put paper cases in a muffin pan.

Put butter and sugar in a mixing bowl, beat together until light and fluffy.
Add in vanilla extract then add egg one at a time , combine well.
Add in the flour and milk alternately, fold till well combine.
Add blueberries and mix well.
Spoon the mixture into the paper cases.
Top with few blueberries , then sprinkle crumble topping over.
Bake the cupcakes in the oven for 25-30 minutes, or until risen and firm to touch.
Transfer to a wire rack and let it cool. Serve.