Ingredients
| 75 g | (½ cup) | frozen bilberries (wild blueberries) |
| 240 g | (2 cups) | plain (all-purpose) flour |
| 12-15 | green cardamom pods* | |
| 110 g | (½ cup) | butter, cubed and softened |
| 200 g | (1 cup) | demerara sugar |
| 1 | egg, lightly beaten | |
| 1 tsp | baking powder | |
| 1 tsp | bicardbonate of soda (baking soda) | |
| ½ tsp | salt | |
| 240 ml | (1 cup) | buttermilk |
| 1 | lime, zest and juice |
Method
1. Preheat the oven to 190°C (375°F, gas 5, fan 160°C) and line a muffin tray with 9 muffin cases.
2. Toss the frozen bilberries in a little flour and put them back in the freezer.
3. Lightly crush to cardamom pods to remove the seeds and then grind the seeds as much as possible using a pestle and mortar. You should end up with about 1 teaspoon of ground cardamom.
4. Beat the butter in a food mixer until it is very soft, about the consistency of mayonnaise.
5. Beat in the sugar, then the beaten egg and mix until well combined.
6. Sift the flour, baking powder, bicarbonate of soda, ground cardamom and the salt in a separate bowl and mix well.
7. Fold half of the flour mixture into the mix and then half the buttermilk, then remaining flour and buttermilk. Finally, fold in the lime juice and zest, but do not overwork. Leave the mixture overnight if possible.
8. Spoon the mixture into the muffin cases, dot with bilberries and sprinkle the remaining cardamom over the top.
9. Bake in the oven for about 30 minutes until golden brown and an inserted skewer comes out clean. Cool on a wire rack and eat when still warm.
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