Blueberry Muffins

Cardamom brightens these classic morning treats
34 Ratings
100% would make again
Blueberry Muffin
Photo: Michelle Sun/Tasting Table

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.

Blueberry Muffins

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

2 eggs

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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →