Blueberry Cardamom Muffins

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Slightly spiced with cardamom and dotted with fresh or frozen blueberries, these Blueberry Cardamom Muffins are light, delicate, and unique!

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Keyword: baking, blueberry, eggless, muffins

Servings: muffins

Calories: 292kcal

Ingredients

Blueberry Cardamom Muffins

250 g flour all-purpose or cake
2½ tsp. baking powder
1 tsp. ground cardamom
½ tsp. ground cinnamon optional
¼ tsp. salt
100 g light brown sugar ½ cup
100 g granulated sugar ½ cup
60 mL vegetable oil e.g., canola oil
2 tbsp. orange juice or lemon juice (optional)
180 g low-fat plain Greek yogurt or any plain, low-fat yogurt or skyr (¾ cup) see notes for vegan
80 mL milk semi-skimmed, whole, or plant-based
190 g blueberries fresh or frozen (1 cup) + extra as desired

Streusel Topping

2 tbsp. unsalted butter melted
20 g flour all-purpose
1 tbsp. granulated sugar
1 tbsp. brown sugar

Instructions

Preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
Sift and mix flour, baking powder, cinnamon, cardamom, and salt in a medium-sized bowl and set aside.
Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined. Add Greek yogurt and mix for 1-2 minutes until well-combined.
Slowly add dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix.
Fold in blueberries using a spatula. Batter will be slightly thick.
Prepare streusel topping: Melt butter in a microwave-safe bowl. Add sifted flour, granulated and brown sugar and whisk to combine until streusel crumbs form.
Divide batter between muffin pan, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins). Top each muffin with 1-2 tsp. of streusel topping.
Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.

Notes

To make these muffins vegan, switch the ¾ cup Greek yogurt with a plant-based milk of your choice and eliminate the ¼ cup milk (so that you will have a total of ¾ cup of plant-based milk in the batter). For the streusel topping, switch butter to vegan butter (or eliminate streusel topping completely).

Nutrition