Lemon Cardamom Blueberry Muffins

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blueberry muffin

 

 

 

Prep Time:  10 minutes

Cook Time: 20  minutes

Total Time: 30  minutes

Serves: 12 - 18 muffins

Author: Lyndi

When I got back to Canada I was craving blueberries. I love blueberries but prefer to eat them fresh or frozen in smoothies otherwise it's really hard for me to eat them any other way.. I wanted to make some healthier muffins to switch up our breakfast and snack food choices and these just sounded amazing to me especially when I thought of adding fresh ground cardamom to the mix as a twist and added depth of flavor. 


Cardamom, green cardamom specifically, is “the queen of spice”. It's quite heavenly with citrusy, spicy, warm, notes of flavor. It pares great with lemon and especially any baked goods. 


If you have never bought cardamom before, here are some links below for an easy buy.  Some transparency here, we have used spices from this brand, but most of the spices we use we have bought in the local markets in India and bring them home. We get that not everyone can go to India to buy spices and bring them home (bummer), so here are some options in the meantime with a brand we trust. 

If you want to buy whole cardamom pods and freshly grind them as well, here is the grinder we use to grind up our whole spices - Spice Grinder and some whole cardamom pods.

 

Ingredients

BLUEBERRY DOUGH

Wet ingredients

  • 1 lemon zest 
  • 2 large eggs 
  • ¾ cup plain greek yogurt
  • ¼ cup melted coconut oil 
  • 2 tbsp of fresh lemon juice
  • 1 tsp vanilla extract

Dry ingredients 

  • 1 ¾ cup all purpose flour
  • ¾ cup granulated sugar
  • 2 ½ tsp baking powder
  • 1 tsp salt 
  • ½ tsp ground cardamom 
  • ¼ tsp ground cinnamon 

BLUEBERRIES

  • 2 cups fresh blueberries washed and picked through 

*OPTIONAL LEMON BUTTER SPREAD

WHIPPED LEMON BUTTER

  • ½ cup salted Butter (1 stick) 
  • ⅛-¼  cup powdered sugar (to you sweet preference) 
  • 1 tbsp fresh lemon juice
  • ¼ tsp ground cardamom
  • Finishing Salt to taste

*Whip, Whip it real good, test taste and then serve on top of muffins. 

 

lemon cardamom blueberry muffin

Instructions

BLUEBERRY DOUGH

  1. Oven 450 degrees
  2. Add all wet ingredients in a bowl and whisk till incorporated
  3. Add all dry ingredients in a bowl and whisk till incorporated
  4. Scoop up ¼ cup of dry ingredients and set aside for blueberries
  5. Combine both wet and dry ingredients together until whisked well together
  6. Toss the ¼ cup of dry ingredients over the blueberries and coat the blueberries 
  7. Lightly hand fold the blueberries into the dough mixture 
  8. Spray the muffin tin generously with grease of choice or line
  9. Evenly distribute muffin batter to make 12-18 muffins 
  10. Bake for 10 minutes at 450
  11. Drop temp to 375 for last 10 minutes 
  12. Let muffins cool for 5 mins, then remove carefully and serve with Whipped Lemon Butter 

Tips

  • Lemon zest can be optional, we all got them lazy days 
  • Def can use lemon juice in the bottle 
  • FYI the dough is a THICK 
  • Lemon Butter optional, but your missing out and it's easy peasy
  • You can go the extra mile and swift all the dry ingredients to avoid an lumps  
  • Can freeze cooked muffins and save for later in ziplock  


xoxo, 


CHEERS 

 

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