Blueberry and Buttermilk Muffins

Extra blueberries make them dense but not dumb

These muffins are heavy on the blueberries. Make sure to grease the pans well and to let the muffins cool down before pulling them from the muffin tins.

Blueberry and Buttermilk Muffins

• 1 1/3 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp baking powder
• 8 ounces buttermilk
• 2 eggs
• 2 tbsp butter, melted
• 1 pint fresh blueberries
• 1/2 tsp ground cardamom
• 2 tbsp flour
• 2 tbsp brown sugar
• 2 tbsp butter softened

Preheat oven to 350. Combine flour, white sugar, salt, baking powder and cardamom and in a large bowl. Create a well in the center. In a smaller bowl, combine buttermilk, eggs and melted butter. Pour the mix into the well in the larger bowl and stir until just incorporated. Stir in the berries. Pour the batter into two prepared muffin tins. Set aside. In a small bowl, cream softened butter, flour and brown sugar. Divide topping over each muffin cup. Bake for about 30 minutes or until golden. Makes a dozen regular-sized muffins.