1. Preheat the oven to 180°C (360°F) fan-forced. Line a muffin tin* with 6-7 large paper liners or tulip paper liners* and set aside. Take the blueberries out of the freezer and let them thaw a little. Mash the banana and set aside.

2. Mix flour, baking powder, baking soda, cinnamon, salt, and cardamom in a small bowl and set aside. Melt the butter and mix briefly with the sugar in a large bowl. Add the egg and vanilla extract and mix until well combined. Add the crème fraîche and mashed bananas and mix in well. Next, add the dry ingredients and fold in until just combined. Add the blueberries and fold in gently. Divide the batter between the paper liners until each one is about 3/4 full.

3. Mix the cream cheese for the filling with the sugar and vanilla extract until well combined. Using a small ice cream scoop, press some cream cheese into the muffin batter (see pictures). Sprinkle everything with some coarse brown sugar and bake in the preheated oven for about 26-28 minutes – or until a toothpick inserted into the muffins comes out clean. Take the muffins out of the oven and let them cool down a bit inside the muffin tin, then remove them and let them cool down completely on a wire rack.