1 & 1/2 cups all purpose flour
3/4 cups granulated sugar [plus some for sprinkling on top of the muffins before baking]
1 cup fresh blueberries
1/3 cup whole milk
1/3 cup canola oil
1/2 teaspoon salt
1 teaspoon cardamom
2 teaspoons baking powder
1 & 1/2 teaspoons vanilla extract
zest of 1 lemon
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 10 muffins
Preheat oven to 400 degrees [F] & grease a regular-sized muffin tin.
In a large bowl, mix together flour, salt, cardamom, baking powder & sugar.
In another bowl, whisk together milk, oil, egg & vanilla extract until fully combined.
Add wet ingredients into bowl with dry ingredients & lightly mix together until incorporated.
Zest 1/2 a lemon & fold in 1 cup fresh blueberries into the batter, being careful not to over-mix. The batter should be thick.
Distribute batter into muffin tin until 10 holes are filled. Since the batter is thick, shake the muffin tin to distribute the batter evenly.
Sprinkle sugar on top of each muffin.
Bake for about 20 minutes or until golden on top & a toothpick comes out clean when testing the muffins.