Blueberry muffins

For 6 muffins:

160 g flour

1 tsp baking powder

¹/₄ tsp bicarbonate

70 g sugar - to sprinkle

1 tsp cardamom powder

80 g butter

60 ml of milk

A big egg

150 g frozen blueberries

Can be replaced by another powdered spice or a teaspoon of vanilla extract

Or a mixture of blueberries and raspberries

Preheat the oven to 180^oC.

The dough can be made by a robot or by hand.

Combine flour, baking powder, baking soda, cardamom, and sugar. Add the cold butter, cut into small pieces, and work with your fingertips until you get a sandy mixture.

Mix the milk and egg and add them to the previous mixture, without overemphasizing.

Place a spoonful of dough in the bottom of each muffin tin. Add 2 raspberries per muffin, if using.

Add the blueberries to the dough and divide it into the muffin tins. Sprinkle with a little sugar.

Bake for 25 to 30 minutes.

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