These vegan blueberry muffins have a wonderful crunchy topping, juicy berries and a soft crumb.
Pre-heat your oven to 180C / gas mark 4 / 350F.
Mash the bananas and stir in the sugar, melted butter, milk and vanilla.
Gently fold in the flour along with the blueberries making sure the mixture is just combined (you want to avoid over mixing).
Spoon the mix into 12 muffin cases and sprinkle the demerara sugar over the top.
Bake in the centre of your oven for 25 minutes or until the muffins are golden and spring to the touch.