Blueberry Muffins
Cardamom brightens these classic morning treats
We love the smell of breakfast pastries in the morning. And, trust us, you'll smell these vanilla-and-cardamom-scented muffins throughout the house. We pack them with blueberries to make sure you get fruit in every bite.
Whether you're making them for a big brunch or an on-the-go snack during the week, the muffins are a great batch recipe. Feel free to freeze any extra, and then refresh in a 350º oven as you want-if you have leftovers, that is.
Recipe from the Tasting Table Test Kitchen
Blueberry Muffins
These muffins are the ultimate breakfast pastry, packed with blueberries and floral cardamom.
Prep Time
10
minutes
Cook Time
30
minutes
Servings
12
muffins
Total time: 40 minutes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cardamom
- 8 tablespoons butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup whole milk
- 2½ cups blueberries
- ¼ cup turbinado sugar, for topping
Directions
- Preheat the oven to 375º and line a standard muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, salt and ground cardamom, then set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter with the sugar and vanilla until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well until incorporated before adding the next. With the motor running, slowly add the flour mixture in 2 additions, alternating with the milk, until a smooth batter comes together.
- Remove the bowl from the stand mixer and, using a rubber spatula, fold in the blueberries. Divide the batter between the muffin liners and sprinkle each with turbinado sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Then serve.
Nutrition
| Calories per Serving | 261 |
| Total Fat | 9.0 g |
| Saturated Fat | 5.3 g |
| Trans Fat | 0.3 g |
| Cholesterol | 48.0 mg |
| Total Carbohydrates | 42.1 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 24.5 g |
| Sodium | 233.8 mg |
| Protein | 3.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
