Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line a muffin pan with paper liners and spray each with vegetable spray. Set aside.
Step 2
In a small bowl, combine the
All-Purpose Flour (125 g)
,
Granulated Sugar (100 g)
,
Baking Powder (7 g)
,
Ground Cardamom (as needed)
, and
Salt (5 g)
and whisk to combine.
Step 3
In a medium bowl whisk together the
Egg (1)
,
Milk (120 mL)
,
Vanilla Extract (5 mL)
, and
Butter (30 g)
Stir in the flour mixture just until moistened. Stir in the
Fresh Blueberries (150 g)
and set aside.
Step 4
Add the
All-Purpose Flour (60 g)
,
Granulated Sugar (100 g)
, and
Butter (75 g)
to the bowl of a food processor and pulse several times until a fine meal has formed that will clump together when you press it between your fingertips.
Step 5
Transfer the streusel to a small bowl and add the
Sliced Almonds (45 g)
. Toss with your fingers to combine.
Step 6
Spoon the batter into the prepared muffin cups. Top the muffins with
Fresh Strawberries (150 g)
and mound the streusel on top of the berries.
Step 7
Bake for 18-22 minutes, until a cake tester comes out clean and top is golden.
Step 8
Cool for 10 minutes in the muffin tin, then transfer to a serving platter. Serve and enjoy!
