Cardamom is an intense, flavorful, smoky spice commonly used in Indian and Nordic cooking and baking. In these muffins, the cardamom is balanced by the whole wheat pastry flour and the fruits, but its flavor still shines through. These cardamom blueberry muffins have a complex flavor, sweet and spicy and thoroughly grown-up.
Plus, with no butter and whole wheat flour, they’re about as healthy as a muffin can be. If you don’t have whole wheat pastry flour, use half pastry and half whole wheat, or half all-purpose and half whole wheat, or just all-purpose. If using the latter two options, increase the amount of yogurt slightly. Your batter should be pretty thick, but not to the point that it won’t eventually slide off mixing spoon if you hold it up.
Cardamom Blueberry Muffins (adapted from Driscoll’s) Ingredients:
- 2 cups whole wheat pastry flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cardamom
- 1/2 tsp. cinnamon (optional)
- 1/2 Tbsp. salt
- 1 1/4 cups plain fat-free yogurt or sour cream
- 1 large egg plus 1 large egg white
- 1 tsp. vanilla extract
- 1 1/2 cups blueberries
- Preheat oven to 350 degrees F. Prepare a muffin pan by greasing or lining with cupcake liners or use a silicone muffin pan.
- Whisk flour, sugar, baking powder, baking soda, cardamom, cinnamon (if using), and salt together in a medium bowl. Set aside.
- Stir yogurt (or sour cream), eggs, and vanilla in a large bowl until combined.
- Pour dry ingredients into wet ingredients slowly, stirring constantly until partially combined. Pour in blueberries and stir until evenly mixed. Batter will be fairly thick, but don’t over-stir.
- Pour batter into prepared muffin pan and bake for 20 – 22 minutes, or until muffin tops are golden-brown. Serve warm with butter or jam.
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