Simon Rimmer served up delicious blueberry and ginger cheesecake muffins on Sunday Brunch.

The ingredients for the topping are: 100g flour, 85g soft light brown sugar and 80g of melted butter.

For the muffin: 120g of flour, 15g ground ginger, 1 pinch of salt, 1 tsp of baking powder, 80g sugar, 1 egg, 60ml oil, 75g Greek yogurt add half the blueberries.

For the filling: 150g cream cheese, 45g of sugar and 1 tsp of vanilla paste.

See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.