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
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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
½ cup whole milk
2½ cups blueberries
¼ cup turbinado sugar, for topping
1. 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.
2. 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.
3. 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.
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