Blackberry Muffins with Cardamom Crunch Topping

Cardamom Crunch Topping

• 30 g plain flour
• 30 g light brown sugar
• 25 g unsalted butter, cold, diced
• ½ tsp ground cardamom

Muffins

• 120 g granulated sugar
• 1 lemon, thin peelings of skin only
• 100 g unsalted butter, diced
• 100 g plain yoghurt
• 180 g plain flour
• 2 large eggs
• 2 tsp baking powder
• 250 g fresh blackberries