Preheat the oven to 200 C or 375 F and line a cupcake tray with 12 paper liners (the video shows 6 but I made two batches since I only had a 6 cup tray).
To make the muffin batter, combine the flour, sugar, baking powder, salt, cardamom and lemon zest stirring till combined. The cardamom and lemon zest aren't necessary per se, but try it out, they really add new depths of flavour to this recipe.
Make a well in the centre of the mixture and add in the wet ingredients: one large egg, buttermilk/milk, vegetable oil, and vanilla extract.
Stir everything till just combined, the mixture will be quite thick.
The last addition to the muffin recipe is blueberries. Gently fold them in. Note that you can substitute blueberries with other fruits like raspberries, peach chunks, apple chunks etc.
To make the crumb topping, stir together the flour, sugar, cinnamon and chopped nuts. Mix in the butter, using a spoon or your fingers (much easier). The mixture should resemble the likes of a cookie dough.
To assemble the muffins, fill each liner around ⅔ of the way full with the muffin batter. These make 12 in total, make sure that each muffin as a good amount of blueberries.
Next, distribute the streusel topping evenly between the muffins, crumbling it slightly with your fingertips. I do around 1 ½ tbsp of the mixture per muffin.
Bake the muffins for 20-25 min or until they develop a beautiful golden colour, and when you insert a toothpick it comes out clean. Just make sure not to pierce a blueberry.
Let them cool slightly before eating, but we all know that a warm blueberry muffin – maybe with a nice cup of coffee, is the perfect way to start your morning.
These will last up to a week stored properly in an airtight container, but taste best fresh.