2

cups

self-raising flour

1 1/3

cup

sugar

1

egg; beaten

¾

cup

milk

¼

cup

canola oil

1

cup

fresh blueberries

¼

cup

firmly packed brown sugar

1½

Tbs

self-raising flour

¾

Tbs

butter

1

Combine flour and sugar in a bowl, mixing well. Reserve 2 tablespoons mixture, and set aside.

2

Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened.

3

Combine blueberries and reserved flour mixture, tossing gently to coat. Fold blueberries into batter. Pour into greased muffin pans, filling ¾ full.

4

Combine brown sugar, flour and butter; mix until crumbly. Sprinkle over batter. Bake at 200°C for 15 to 18 minutes or until browned.