These easy blueberry streusel muffins make the perfect breakfast on the go or afternoon snack. The light streusel topping adds that extra little sweetness that makes these a family favorite!
Grease or line a muffin tin pan. Pre-heat the oven to 375 F.
In a medium bowl, cream butter and sugar. Add the egg and extracts and beat well. Beat in milk.
In a separate bowl, combine the flour, baking powder, salt, and cardamom. Add to the creamed mixture just until moistened. Fold in the blueberries.
In a small bowl, combine the brown sugar, flour and cinnamon for the streusel topping. Cut in the butter until crumbly - you may not need all of it.
Fill each muffin cup approximately 3/4 full with the blueberry mixture. Sprinkle the streusel topping over the batter.
Bake at 375 F for 25-27 minutes of until a toothpick inserted in the center of a muffin comes out clean. Cool for 5-10 minutes in the pan and then transfer to a wire rack.
You can sub in raspberries instead of blueberries if you prefer, but use frozen raspberries. The fresh raspberries tend to be too soft and discolor the batter.