Blueberry Cardamom Muffins
This post is sponsored by Bob’s Red Mill. All opinions are my own.
I absolutely adore blueberry season and I’m so happy that it’s finally arrived here in our neck of the woods. I love blueberries so much that I spend extra time during the month of August picking as many pounds as I can so that we can freeze some for winter. Nothing like farm fresh blueberry pancakes in January! Anyhow, these blueberry muffins are a new favorite. They’re sweetened with honey and are extra moist from a healthy amount of yogurt added to the batter. The touch of cardamom is a wonderful addition and all of the flavors blend together and create a unique twist on an old classic. Also–I learned a valuable tip for keeping berries from sinking to the bottom of the muffin tins (which always happens to me) if you toss the berries with 1 teaspoon of flour before adding them to the batter it will keep them from sinking. How have I never known that? Anyhow, I hope you all enjoy these tasty treats as much as we do. They’re absolutely wonderful first thing in the morning heated up with a smear of good quality butter and a drizzle of extra honey. Pair with a cup of coffee and you’re all set to tackle whatever the day has in store for you.
Cheers to the season!
Blueberry Cardamom Muffins
Prep Time: 10 minutes Cook Time: 22 minutes Serves: 12 muffins
- 1 ¾ cups plus 1 teaspoon white whole wheat pastry flour (I used Bob's Red Mill)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ⅓ cup melted unsalted butter
- ½ cup honey
- 2 eggs, preferably at room temperature
- 1 cup plain full fat yogurt
- 2 teaspoons vanilla extract
- 1 cup (6 ounces) blueberries, fresh or frozen
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Preheat the oven to 350F. Grease a standard 12 cup muffin tin and set it aside.
- In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cardamom. Mix them together with a whisk.
- In a medium mixing bowl, combine the butter and honey and beat together with a whisk. Add the eggs and whisk well. Stir in the yogurt and vanilla.
- Pour the wet ingredients into the dry and mix until just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour. Gently fold the blueberries into the batter.
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Cool for a few minutes in the pan and then use a butter knife to gently loosen the muffins and let them cool completely on a wire rack.
Notes*Store muffins in a sealed bag on the counter for 2 days or freeze them in ziplock bags for up to 3 months