45g margarine, softened Crumb Topping:
2 eggs 30g flour
1 teaspoon vanilla 2 tablespoons margarine, softened
1. Preheat oven to 180 degrees C/356 degrees F. Spray a muffin tin with cooking spray.
2. Using an electric mixer, cream together 45g margarine and 145g sugar. Add eggs, milk and vanilla. Carefully add the flour, baking powder and salt to batter, combining until just mixed and moistened. Fold in the blueberries using a wooden spoon or rubber spatula. Pour batter into prepared tin to a third of the way from the top.
3. Prepare crumb topping. In a small bowl, combine the sugar, flour and cinnamon. Add margarine and mix together using a fork, until the mixture is crumbly. Sprinkle crumb topping over the tops of the batter.