In a saucepan, add in the ingredients for your compote and heat on a medium low heat for 10 minutes. Stirring frequently throughout and that's it! Allow to cool for 10 minutes before spooning onto your muffins.
Using an ice cream scoop or just a tablespoon, divide your muffin batter evenly between your 12 parchment cases. I only had one muffin tray with 6 cups so I baked mine in two batches.
Top each muffin with 1 teaspoon of your blueberry compote and a generous sprinkle of your streusel crumb topping.
Bake in the oven for 30 minutes and until golden brown, they may need more or less time depending on your oven so check them at around the 28 minute mark. To check if they're done I gently press my finger on the centre of the muffin and if the sponge springs back, they're done.