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Blueberry Cardamom Lemon Muffins

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
Dry
  • 2 cups 240g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cardamom or ¼ tsp extract
Wet
  • ½ cup 113g butter, melted
  • 1 cup 150g sugar
  • Zest of 1 lemon
  • 2 large eggs
  • ½1 cup whole milk + 1 tbsp milk
  • 1½ tsp vanilla extract
Add-ins
  • 1½ cups blueberries
  • 1 cup whole blueberries
  • ½ cup lightly muddled blueberries

Equipment

  • 🛠 Equipment
  • Muffin tin
  • Muffin liners optional
  • Mixing bowls
  • Whisk + spatula
  • Fork for muddling blueberries
  • Microplane for zest

Method
 

Instructions
  1. Preheat oven to 375°F. Line a muffin tin.
Lemon sugar moment (don’t skip):
  1. In a bowl, rub sugar and lemon zest together until fragrant and slightly damp.
  2. → This pulls out the oils = BIG flavor upgrade.
Muddle blueberries:
  1. Take about ⅓–½ cup of blueberries and gently mash with a fork.
  2. You want juicy, not fully puréed.
Prep Whole Blueberries
  1. Toss whole blueberries with 1-2 teaspoons of cornstarch until lightly coated
Mix wet ingredients:
  1. Add melted butter to the lemon sugar, then whisk in eggs, milk, and vanilla.
  2. Combine dry ingredients in a separate bowl.
Bring it together:
  1. Fold dry into wet until just combined.
  2. Do not overmix—lumps are fine.
Add blueberries:
  1. Gently fold in both the whole and muddled blueberries.
Fill + bake:
  1. Fill muffin cups about ¾ full.

Nutrition

Serving: 1muffinCalories: 225kcalCarbohydrates: 32gProtein: 4gFat: 9.5gSaturated Fat: 5.5gFiber: 1.5gSugar: 16g

Notes

Muddled blueberries = little pockets of jammy goodness
Cardamom should whisper, not shout
That lemon sugar step? That’s the difference between “good” and “wait… what is THAT flavor 👀

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