These blueberry muffins with lemon and cardamom are incredibly light, not too sweet, and flavored perfectly with lemon and cardamom!
Why you will love this recipe:
These bakery-style muffins are sugar-crusted, so they have a delightful crunch when you bite in. They are also filled with two whole cups of fresh blueberries, making each bite bursting with fresh blueberry flavor!
The inspiration for these came from a New York Times article, and then I adapted it to make them less sweet and added the cardamom and lemon.
Key Ingredients:
Fresh Blueberries- Fresh blueberries are so wonderful in baked goods that I don't suggest using frozen blueberries; fresh berries work and taste so much better. Although it is possible to use frozen, just don't dethaw them before adding them to the batter.
Eggs: The eggs in this recipe work double-time as a binding agent for all the ingredients, but they also help the muffins rise.
All-purpose flour: AP flour is what gives the muffin its structure.
Sugar: sugar is what makes these muffins sweet and tasty. However, there's not too much; I'm not a fan of overly sweet things. There is also a sugar crust, so there is a nice crunch to the muffin tops.
Step by step instructions:
- Start by creaming the butter and sugar until light and fluffy. Then add the eggs, one at a time. Add then add in the vanilla.
- Next, whisk together the flour, salt, baking powder, and cardamon.
- Zest one lemon and add the zest to the milk.
- Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.
- Fold in the blueberries.
- Add the batter to a lined muffin tin and sprinkle coarse sugar on top of the batter. And bake!
Tips for success:
- Muffins are easy to make; you don't need too many tips.
- Having all the ingredients at room temperature with help ensure an even rise and bake.
- Fill the muffin tin ¾ of the way up to get the perfect muffin dome.
- Use the biggest sugar crystals you have for the sugar crust—the bigger the sugar, the more dramatic effect.
Here's a video showing how to make them:
FAQ's:
These muffins will keep for up to three days in an air-tight container.
Several things make muffins and cake light and fluffy—having all the ingredients at room temperature ensures that they can effectively bind and rise. Also, whipping the butter and sugar adds to the bake's rise.
Looking for more muffin recipes?! Check these out:
Blueberry Muffins with Lemon and Cardamom
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: muffin
- Method: baking
- Cuisine: american
Description
These blueberry muffins with lemon and cardamom are incredibly light, not too sweet, and flavored perfectly with lemon and cardamom!
Ingredients
- ½ cup softened butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tsp ground cardamom
- ½ cup milk
- Zest from 1 lemon
- 2 cups blueberries
- 3 teaspoons coarse sugar
Instructions
- Preheat the oven to 375.
- Cream the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating until well combined. Add in the vanilla.
- Whisk together the flour, salt, baking powder, and cardamom. Add the lemon zest to the milk. Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.
- Fold in the blueberries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons of coarse sugar over the tops of the muffins and bake at 375 degrees for about 30-35 minutes.
Notes
- Muffins are easy to make; you don't need too many tips.
- Having all the ingredients at room temperature with help ensure an even rise and bake.
- Fill the muffin tin ¾ of the way up to get the perfect muffin dome.
- Use the biggest sugar crystals you have for the sugar crust—the bigger the sugar, the more dramatic effect.
Keywords: Blueberry Muffins with Lemon and Cardamom
Anonymous says
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★★★★★