Cardamom Blueberry Muffins Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
12 muffins
Ingredients
  • ½ cup + 1 tablespoon unsalted butter, melted, divided
  • 2 cups + 1 tablespoon plain flour, divided
  • ½ teaspoon ground cardamom
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup Greek yogurt
  • 2 cups fresh, small blueberries
Directions
  1. Preheat the oven to 400 F. Grease a muffin pan with 1 tablespoon of melted butter and then set it to one side.
  2. In a medium-sized bowl, mix together 2 cups of plain flour with the ground cardamom, the baking powder, and the salt, then set to one side.
  3. In a clean mixing bowl, combine together the remaining melted butter with the brown and white sugar. Then, one at a time, mix in the eggs, the vanilla extract, and the Greek yogurt.
  4. Fold the flour and cardamom mixture into the wet ingredients until just combined.
  5. Add the remaining 1 tablespoon of flour to the blueberries and gently mix them until they are coated, then fold them into the muffin batter.
  6. Fill the muffin pan cups, sprinkle the tops with sugar if you are using it, and then place the pan into the oven.
  7. Allow the muffins to cook for 5 minutes at 400 F and then reduce the heat to 350 F and allow them to bake for another 15 minutes. Once the muffins spring back to the touch, they are ready.
  8. Allow the muffins to cool for 10 minutes before removing them from the muffin pan and letting them cool on a wire rack. Best served fresh, store the muffins at room temperature in a sealed container for up to 2 days.