Ingredients
1/4 cup butter, softened3/4 cup sugar1 large egg, room temperature1 teaspoon vanilla extract1/2 teaspoon almond extract1/2 cup 2% milk2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon ground cardamom1-1/2 cups fresh or frozen unsweetened blueberriesLEMON STREUSEL:1/2 cup packed brown sugar1/3 cup all-purpose flour2 teaspoons grated lemon zest1/2 teaspoon ground cinnamon1/4 cup cold butter, cubed
Preparation
Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean.
Cool 5 minutes before removing from pan to a wire rack. Serve warm.
