Blueberry and Apple Muffins with crunchy oat topping

2 cups of flour (self raising)
1 tablespoon of baking powder
shake of salt
2/3 cups of fine sugar
80g softened butter
2 eggs
1 teaspoon vanilla
1 cup of full cream milk
1/2 cup of almond meal
400g Pie fruit apples in can (cut up a little )
Handful of fresh blueberries

for the crispy oat almond topping:

1/2 cup almond flakes or slivers
1/2 cup oats
1/2 cup brown sugar
1/2 cup softened butter

The oat topping mix is to be gently blended with a fork.

Arrange two moulded cupcake trays with butter rubbed into each mould.

Blend the dry ingredients together in one bowl and in another blend with an electric mixer the butter with caster sugar until creamy.  Add the eggs one by one mixing in. Then add the vanilla and blend through.

Transfer this mix into the dry mix and then add the apple. Blend through then add a few blueberries. Only slightly blend this in and start placing batter into each muffin mould.

On top of each muffin place some of the almond oat topping on each.

Bake on 160 degrees for approx 25 minutes

Try custard over them... i dare you....