Ingredients
Muffins
100g melted butter
100ml yogurt
zest of 1 lemon
2 eggs
135g sugar
180g all purpose flour
2 tsp baking powder
pinch of salt
150g blueberries
Crumble topping
2 tbsp flour
2 tbsp sugar
1/2 tsp ground cardamom
pinch of salt
25g cold diced butter
Instructions
Crumble
In a bowl mix flour, sugar, salt and cardamom, then add diced butter and mix with hands to make crumbs. Put in the fridge while making muffins.
Muffins
Line a muffin pan with 10-12 paper cups and preheat oven to 200°C.
Add yogurt and lemon zest to melted butted, mix and set aside. Beat eggs with sugar until it gets light and fluffy then add the butter mixture. Add a little flour to blueberries and coat them well, that helps the blueberries to not sink to the bottom. Mix salt and baking soda with the rest of the flour and stir them into the wet ingredients slowly, with a spatula just until everything is incorporated. Don't over mix. Fold in blueberries. Fill the cupcake liners 3/4 full and add the crumble on top. Bake for 18-21 minutes.
Enjoy :)
