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Blueberry Cardamom Muffins

Slightly spiced with cardamom and dotted with fresh or frozen blueberries, these Blueberry Cardamom Muffins are light, delicate, and unique!
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: baking, blueberry, eggless, muffins
Servings: 10 muffins
Calories: 292kcal


Blueberry Cardamom Muffins

  • 250 g flour all-purpose or cake
  • 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


  • 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.


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).


Calories: 292kcal | Carbohydrates: 48g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 194mg | Potassium: 84mg | Fiber: 1g | Sugar: 26g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg