Rhubarb Blueberry Streusel Muffins

https://www.bhg.com/recipe/rhu-berry-streusel-muffins/

2 1/2 cups flour
1/4 cup brown sugar
3/4 tsp gr cardamom
1/8 tsp salt
1/4 cup butter, cut up into little pieces
1/4 cup chopped rhubarb
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup plain Greek yogurt
6 Tbsp butter, melted
1 1/2 cup chopped rhubarb
1/2 cup blueberries (or strawberries or raspberries)

Directions

Instructions Checklist

• Preheat oven to 375°F. Lightly coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Or line with paper bake cups and coat with cooking spray.
• For streusel topping: In a small bowl combine 1/2 cup flour, the brown sugar, 1/4 tsp. cardamom, and the 1/8 tsp. salt. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup finely chopped rhubarb.
• In a medium bowl stir together 2 cups flour, the granulated sugar, baking powder, 1/2 tsp. cardamom, and 1/4 tsp. salt.
• In a bowl whisk together eggs, yogurt, and melted butter; add all at once to dry mixture. Stir just until moistened. (Batter will be thick and lumpy.) Fold in 1 1/2 cups rhubarb and the blueberries.
• Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle with streusel topping. Bake 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean. Cool in muffin cups on wire racks 10 minutes. Remove. Cool slightly on wire racks. Serve warm. Makes 15 muffins.