Instructions

• Line a muffin tin with 12 liners and set aside.
• In a small bowl whisk together the all-purpose flour, baking powder, salt and ground cardamom (if using). Set aside.
• Add the blueberries to a small, separate bowl and sprinkle a 1 tablespoon of flour over them. Stir to coat, then set aside.
• In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour cream, milk and vanilla extract.
• Add the dry ingredients to the wet ingredients and whisk just until combined.
• Add in the blueberries and gently fold them into the batter with a rubber spatula.
• Cover the batter with plastic wrap and let it rest at room temperature for 1 hour.
• Preheat the oven to 350 degrees.
• After one hour scoop the batter into the prepared muffin pan and add extra blueberries on top of each muffin and sprinkle with turbinado sugar.
• Bake the muffins for 29-34 minutes. Let them cool for 10 minutes in the pan, then transfer them to a cooling rack.
• Enjoy the muffins warm.