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Tender Blueberry Muffins lightly sweetened, enhanced with lemon zest, vanilla and cardamom made with fresh or frozen blueberries. A delicious breakfast or afternoon snack. Gluten-free adaptable.

Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: baked
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Tender Blueberry Muffins lightly sweetened, enhanced with lemon zest, vanilla and cardamom made with fresh or frozen blueberries. A delicious breakfast or afternoon snack. Gluten-free adaptable.


Ingredients

Units Scale
  • 2 1/2 cups (300 grams) ww pastry flour (use all purpose or 1/2 wheat 1/2 white)
  • 1/2 to 3/4 cup (100 to 150 grams) sugar (see notes)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon cardamom (optional or use 1 teaspoon cinnamon)
  • 1/2 teaspoon salt
  • 2/3 cup olive oil (or a more neutral oil if preferred)
  • 2 eggs, room temperature
  • 1 cup Greek yogurt
  • 2 teaspoons vanilla
  • 1/4 cup milk (plant based is fine if preferred)
  • 2 teaspoons lemon zest
  • 1 1/2 cups (220 grams) blueberries, fresh or frozen (do not thaw-*see notes)

Streusel Topping (optional- but makes them special!)

  • 1/4 cup flour (use a gluten free blend if desired)
  • 1/4 cup sugar, coarse or regular
  • 2 tablespoons coconut oil or butter
  • pinch of salt
  • pinch of cardamom

Instructions

  1. Heat the oven to 375F degrees. Oil or line a 12 hole muffin tin with papers (oil the papers!)
  2. (Optional)Mix streusel: Mix together the streusel by mixing together the flour, sugar, salt and mash the butter in until in forms a coarse crumb. Pop it in the freezer while you make the muffin batter.
  3. Dry ingredients: Measure out flour, sugar, baking powder, baking soda, cardamom (if using), and salt. Stir together.
  4. Wet ingredients: In a separate bowl whisk together thoroughly olive oil, eggs, Greek yogurt, vanilla, milk, and lemon zest.
  5. Combine: Add the wet ingredients into the dry and gently mix until mostly incorporated. Avoid over mixing! Add the blueberries, folding in just enough to distribute.
  6. Fill: Scoop batter into the muffin tin, a mechanical ice cream scoop works great for this. Fill up to the top. Press a few blueberries into the top of each muffin. Sprinkle about 1 teaspoon of the streusel over the top of each muffin. 
  7. Bake for 20-25 minutes or until they bounce back when pressed in the center or around 200F degrees, internally, on a thermometer. Remove the muffins from the tin and let them cool on a rack.

Notes

Store at room temperate in a sealed container up to 3 days. To freshen up pop in oven at 350F for 5 minutes or air fry at 300F for 3 minutes. 

Sugar– 1/2 cup (100 grams) gives a light sweetness which we prefer, but adding another 1/4 cup will give them a full sweet flavor.

Frozen blueberries– give a quick rinse if covered in ice crystals and pat dry as best you can with a paper towel. But do not thaw, add in frozen. The batter may tint blue slightly but the muffins will still be delicious.

Freeze- in a sealed container or bag up to 3 months.

Nutrition

  • Serving Size: 1 muffin (without streusel topping)
  • Calories: 261
  • Sugar: 11.1 g
  • Sodium: 125.6 mg
  • Fat: 14 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 31 g
  • Fiber: 3.3 g
  • Protein: 6.1 g
  • Cholesterol: 31.8 mg