These blueberry cardamom muffins with a crumb topping have a moist and tender center and will make your morning feel so elegant.
- flour - baking powder - baking soda - salt
- flour - oats - brown sugar
In a large bowl whisk together your sugar, eggs, vegetable oil, yogurt, orange juice and vanilla.
Then add your flour, baking soda, baking powder, salt, and cardamom. Once everything is combined add your blueberries.
Line your muffin tin with muffin liners.
Scoop your batter into your tins leaving about ¼ inch of space at the top of each liner. Be careful not to fill completely to the top or they will overflow.
In a small bowl combine your flour, oats, brown sugar, cinnamon and melted butter.
Sprinkle a little topping on to each muffin. Bake muffins at 425 for 5 minutes.