Sourdough Blackberry Cutie Muffins with Streusel and a Cardamom Glaze

Prep Time: 20 mins | Cook Time: 20 mins | Course: Breakfast | Serves: 16

Sourdough blackberry and cutie or mandarin muffins with a streusel topping and cardamom glaze. I made these for my friend and aqua-mate, Bobby; happy birthday, Bobby. Inspired by Erin of Platings and Pairings, and Oregon Berries https://www.platingsandpairings.com/the-best-blackberry-muffins-with-crumble-topping/  

1 ½ cups flour

¼ cup sugar 

¼ cup brown sugar 

2 tsp baking powder 

½ tsp salt 

1 tsp cardamom 

¼ tsp ground cloves 

½ cup butter, melted 

½ cup sourdough starter 

¼ cup milk 

2 cuties or mandarins, zested and juiced (about ¼ cup juice)

1 egg

1 tsp vanilla 

1 ½ cups blackberries, frozen is fine

Streusel:

½ cup flour 

½ cup brown sugar 

¼ cup butter, cubed 

1 cutie or mandarin, zest ( use juice in glaze)

1 tsp cardamom 

¼ tsp ground cloves 

Cardamom Glaze:

1 cup powdered sugar 

½ tsp cardamom 

1 cutie, juiced 

1-2 Tbsp water, as needed to thin

Preheat oven to 350*, place liners in a muffin tin, and set aside. In a mixing bowl, whisk flour, sugar, brown sugar, baking powder, salt, cardamom, and cloves. In a large liquid measuring cup or mixing bowl, stir butter, sourdough starter, milk, mandarin zest, mandarin juice, egg, and vanilla. Using a rubber scraper, fold the liquid ingredients into the dry ingredients until just incorporated. Fold in blackberries gently, then scoop into lined muffin wells until ¾ of the way full. 

Place flour, brown sugar, butter, mandarin zest, cardamom, and cloves in a food processor and pulse until the butter is well incorporated. Top the muffins with a generous tablespoonful of the streusel. Bake 18-22 minutes. Allow the muffins to cool while making the glaze.

In a bowl, stir powdered sugar, cardamom, the juice of a cutie or mandarin, and a bit of water as needed to thin the glaze to your desired consistency. Drizzle glaze over the muffins and serve.