Sift the flour, sugar, baking powder, salt, and cardamom into a bowl and whisk until combined.

In a large measuring cup or another bowl, whisk together the wet ingredients.

Make a well in the center of the dry ingredients and pour in the liquid ingredients. Add in the lemon zest. Fold until just combined. Place in the refrigerator anywhere from 2-36 hours.

Toss the blueberries in the tablespoon of flour and freeze for five minutes.

Pre-heat oven to 425°F and spray the paper muffin cups.

Remove batter from the fridge and with a cookie scoop, portion out the batter about ⅔ full. Sprinkle the tops with sugar.

Place the pan in the oven then immediately bring down the temperature to 350°F and bake for 20-25 minutes.

Let them cool in the pan for 10 minutes, then move to a wire rack to cool.