For some reason, cardamom is a difficult spice for me to find. It is one of the main ingredients in my favorite chai tea and yet it is not available in any of my nearby grocery stores. I was finally able to locate some in a local Mediterranean market a few months ago. I should have stocked up, however, because now they seem to be out with no signs of re-stocking. It is a great spice to add to fall foods, particularly as a replacement for cinnamon, like in these muffins. I cannot take credit for this recipe, it comes from Call Me Cupcake, but if I can find another supplier of cardamom I will be making them quite often. They melt in your mouth and the addition of the lemon zest is just perfection.

Blueberry Muffins with Cardamom Crumble

Cardamom Crumble 
3 tablespoons  flour
1 1/2 tablespoons sugar
1 1/2 tablespoons brown sugar
½ teaspoon ground cardamom
pinch of salt
1 1/2 tablespoons cold, unsalted butter, diced

Muffins
7 tablespoons butter
1/3 cup + 1 1/2 tablespoons yogurt
zest from 1 lemon
2 medium eggs
½ cup + 2 tbsp sugar
1 ¼ cups flour
2 teaspoons baking powder
pinch of salt
1 cup blueberries, fresh or frozen

Whisk together the flour, sugar, salt, and cardamom. Add the butter and use your fingers to mix together until crumbly. Put in the refrigerator while you make the muffins.

Preheat the oven to 375°F. Line a muffin tin with 10-12 baking cups. Over low heat (or in microwave), melt the butter. Add the yogurt and lemon zest and mix together. In a small bowl, beat the eggs and sugar until light and fluffy. Blend in the yogurt/butter mixture. 

In a separate bowl mix the flour, baking powder, and salt. Stir them into the wet ingredients. Fold in the blueberries. Fill each liner 3/4 full and sprinkle the crumble over the top. Bake for 18-21 minutes.