Rhu-Berry Streusel Muffins

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.