These moist fruity muffins with their crispy crumble style topping have been described as marvellous and a little bite of summer.

We enjoyed them with a cup of tea this afternoon, but later I think they might appear in a bowl or two with some ice – cream or even custard.

300g self- raising flour

170g frozen blackberries

150g apple, peeled, coarsely grated

150g soft light brown sugar

3 eggs, lightly beaten

80ml vegetable oil

80ml low – fat natural yogurt mixed with 1 tbs semi – skimmed milk

Streusel topping

50g plain flour

2tbs soft brown sugar

1tsp mixed spice

30g butter

Grease a 12-hole muffin pan.

Pre heat the oven to 180c, gas 4, 350f

Sift the flour into a large bowl, stir in the frozen blackberries, grated apple, soft brown sugar, lightly beaten eggs, vegetable oil and yogurt milk mixture, stir until smooth and combined, but do not over mix.

Gently rub together the streusel topping ingredients to make a crumble like texture and put to one side.

Fill your muffin pan with a generous tablespoon of the muffin mixture and sprinkle over the streusel topping mixture.

Bake in the oven for 20 minutes until golden brown and crispy.