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Mix all wet ingredients together (flour, sugar, baking powder & salt) in a bowl, and mix all dry ingredients (milk, butter, vanilla extract & eggs) together in a separate bowl.
Slowly fold in the wet ingredients into the dry.
Before adding the blueberries, toss them in a little flour. This will stop them all from sinking!
Then fold them into the batter.
Put the muffin batter into muffin cases and divide the blueberry jam between them.
Swirl the jam into the batter with a cocktail stick.
Add the crumble topping and off to the oven!
Bake for 25 minutes or until golden brown at 400°F degrees.
Mix all ingredients together until combined and resemble a crumbly texture.
On a high heat mix the blueberries and sugar in a pan. Squish the blueberries with a fork and leave to simmer on a medium heat for 5 minutes.