Camembert melt with blueberry sauce

4 English muffins
8 slices ham
1 camembert, sliced

Blueberry sauce:

¼ cup water
¼ cup sugar
1 teaspoon water
250g blueberries
2 teaspoons cornflour

Split the muffins and toast them while the sauce is cooking. In a small saucepan, melt the water and sugar together then add the blueberries. Cook until simmering, then blend the water and cornflour and add to the sauce. Remove the sauce from the heat and stir until the sauce thickens. Place the toasted muffins onto plates and top with ham and camembert. Place under the grill until the cheese begins to bubble, then remove and spoon the blueberry sauce over the top.