Blueberry Cardamom & Honey Muffins
I love a tasty breakfast muffin that I can feel good about eating first thing in the morning. These muffins fit the bill for delicious, healthy and easy to prepare. I used in-season fresh blueberries (but you can substitute with frozen ones if that’s all you’ve got) local honey, local yogurt (which helps keep these moist), whole wheat flour and a hefty pinch of cardamom because let’s face it, I put cardamom in pretty much anything these days and I’m not sorry about that! It’s important to get your hands on good quality cardamom though, because if it’s not very fresh it can turn bitter. A specialty spice shop or good quality grocery store is your best bet. If you are local to Hood River, I love grabbing my spices from Arome, and you can get small amounts at a time which is nice. Anyhow, these muffins are a breeze to prepare, they freeze well, and most important, they can be eaten with one hand while a baby sits on your hip. Major win for me these days!
I hope you all enjoy these muffins as much as I do. They taste best when sliced in half and spread with a healthy amount of unsalted butter, a sprinkling of flakey sea salt and a drizzle of extra honey. Cheers to the summer bounty and nourishing morning treats!
Blueberry Cardamom & Honey Muffins
Prep Time: 15 minutes Cook Time: 18 minutes Serves: 12 muffins
- 1 cup whole wheat flour
- 3/4 cup all purpose flour ( + 1 teaspoon for coating the berries)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- 1/3 cup hazelnut oil (can substitute with another nut or seed oil or melted butter)
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk plain yogurt
- 1 cup fresh or frozen blueberries
Preparation
- Preheat the oven to 400F. Grease a standard 12 cup muffin tin and set aside.
- In a large mixing bowl whisk together the flours, baking powder, baking soda, salt and cardamom.
- In a smaller bowl combine the oil and honey and whisk well. Add the eggs and beat until well mixed. Add the vanilla and yogurt and mix until just combined. Add the wet ingredients into the bowl with the dry and give everything a good stir with a wooden spoon (the batter will be thick, that's just fine).
- In a small bowl mix the blueberries with the extra teaspoon of flour (this prevents them from sinking) and gently fold the blueberries into the batter. Use a large spoon to scoop the batter into the muffin prepared muffin tin.
- Bake in the oven until the tops are golden and a toothpick comes out clean when inserted into the center of a muffin. About 18 minutes.
Notes
*This recipe was adapted from the website Cookie and Kate. You can use all Whole Wheat flour for these but the muffins will be slightly more dense. Store the muffins in an airtight container on the counter for up to 3 days or freeze for up to 6 months.
How many calories are in these muffins?