For the Blackberry Muffin Battter
1 ½ C all-purpose flour
¾ C sugar
½ t salt
2 t baking powder
⅓ C vegetable oil
1 t vanilla extract
¼ t almond extract optional
⅓ - ½ C milk
1 C fresh frozen blackberries or fresh
For the Streusel Topping
½ C sugar
⅓ C all-purpose flour
¼ C butter melted
1 t ground cinnamon
½ t ground cardamom
Preheat oven to 400°F . Grease a muffin tin or line with muffin liners.
Combine flour, sugar, salt and baking powder in a large bowl.
Add oil to a 1 cup measuring cup. Add egg and enough milk (⅓ – ½ cup) to fill to 1-cup line. Add vanilla and almond extract (if using) and whisk to combine.
Combine dry ingredients and wet ingredients until just combined, then fold in blackberries.
To Make Streusel Topping: Mix together sugar, flour, butter, cinnamon and cardamom with a fork until coarse crumbs form. Sprinkle over muffins before baking.
Divide batter evenly into muffin cups. Sprinkle with streusel topping.
Bake for 20-25 minutes, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.