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Blueberry Muffins with Lemon and Cardamom

Blueberry muffins scattered on a brown table.
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5 from 1 review

These blueberry muffins with lemon and cardamom are incredibly light, not too sweet, and flavored perfectly with lemon and cardamom!

Ingredients

  1. ½ cup softened butter
  2. 1 cup sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 2 cups flour
  6. ½ teaspoon salt
  7. 2 teaspoons baking powder
  8. 1 tsp ground cardamom 
  9. ½ cup milk
  10. Zest from 1 lemon
  11. 2 cups blueberries
  12. 3 teaspoons coarse sugar

Instructions

  1. Preheat the oven to 375.
  2. 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.
  3. 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. 
  4.  Fold in the blueberries.
  5. 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 3/4 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. 

Find it online: https://thegandmkitchen.com/blueberry-muffins-with-lemon-and-cardamom/