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In a bowl, combine the plain flour, bicarbonate of soda, baking powder, salt, and caster sugar.
Add the milk, crack in the eggs, and pour in the melted butter, then mix until you have a smooth muffin batter.
Gently fold in the fresh blueberries until they are evenly distributed throughout the batter.
For the crumble topping, mix the additional plain flour, chilled butter, and caster sugar together using your hands until crumbly.
Line a muffin tin with paper cases.
Scoop the muffin batter into each paper case and sprinkle the crumble topping over the batter in each case.
Preheat your oven to 200°C, then lower the temperature to 180°C once the muffins are in the oven.
Bake for about 30 minutes, or until a knife inserted into the center comes out clean.
Before serving, dust the baked muffins with icing sugar.