Created by ImPat on May 28, 2020
Step 1: Line a 12-hole muffin pan (1/3 cup-capacity) with large muffin cases.
Step 2: To make crumble, sift combined flour and cinnamon into a bowl and rub in butter until mixture resembles coarse crumbs nd then stir in remaining ingredients.
Step 3: Beat butter, Natvia and vanilla in a small bowl of an electric mixer until fluffy and then transfer mixture to a large bowl.
Step 4: Whisk eggs and sour cream in a small jug until combined and then whisk into butter mixture.
Step 5: Stir in sifted flour until combined and fold in apple and blueberries and then divide evenly among muffin cases and sprinkle over crumble.
Step 6: Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested and then let stand in pan for 15 minutes and then place on a wire rack to cool slightly.
Step 7: Serve warm cupcakes with double cream.