The recipe was from Sonia . I made 10 cupcakes from this recipe.
30gm cold butter
30 gm caster sugar
30 gm top flour or cake flour
15 gm ground almond
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
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.
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.