Heavenly Blueberry Muffins
Ingredients:
- 240g low-gluten flour
- 160g milk
- 2 eggs
- 100g corn oil or melted butter
- 30g milk powder
- 90g granulated sugar
- 9g baking powder
- 27 blueberries

Crispy Topping:
- 20g low-gluten flour
- 10g unsalted butter, softened
- 10g granulated sugar

Instructions:
1. Mix the milk and eggs in a bowl.

2. Add half the corn oil and stir. Then mix in the rest of the corn oil.

3. Add sugar and stir until combined.

4. Sift in flour, milk powder, and baking powder. Mix until smooth.

5. For the crispy topping, combine flour, sugar, and butter until crumbly.

6. Fill cupcake liners with the batter using a piping bag.

7. Top with blueberries and sprinkle the crispy crumbs.

8. Bake at 175°C (350°F) for 25 minutes in a preheated oven.

Enjoy your muffins!