Blueberry Cardamom Lemon Muffins

For this month’s food bloggers recipe swap, I was inspired by the Schizo Chef’s Blueberry Cardamom Bread.  I love the taste of cardamom – I think it’s a highly underrated spice that deserves much more attention than it gets.  Plus, I have blueberries still frozen from last summer.  My new year’s resolution has been to use up the food that’s been preserved in various ways from last season to this one.  All of that to say, I did a bit of adaptation to the original recipe and made blueberry cardamom lemon muffins.

I encourage you to check out Mirielle’s blog – she has some amazing recipes with so many beautiful international flavors.  If it hadn’t been for my blueberry problem  abundance, I might have made Mushi Pan – Japanese Steamed Cakes or Pandan Puto – Gluten Free Filipino Steamed Muffins.  But alas – blueberries are the focus of most of my baking this month.

I used Meyer Lemons in my blueberry cardamom lemon muffins.  I don’t have a zester (I know – what’s wrong with me?), so have discovered a little trick that works really well for getting the zest off of lemons.  Use a veggie peeler to take long strips off the lemon and then chop finely with kitchen scissors.  Perfectly sized zest!

These muffins are a great tea-time or coffee-break treat.  They also freeze beautifully.

In the meantime, check out all the great recipes for this month’s food bloggers recipe swap in the linky below the recipe for blueberry cardamom lemon muffins.

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Blueberry Cardamom Lemon Muffins

Ingredients

• 1 1/2 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cardamom
• 1 cup brown sugar
• Zest from one Meyer Lemon or lemon
• 3 eggs
• 1/2 cup plain Greek yogurt
• 1/2 cup oil
• 1 teaspoon vanilla
• 2 cups blueberries (fresh or frozen).

Instructions

1. Preheat oven to 350 degrees. Use muffin papers to line 12 muffin cups.
2. In a medium sized bowl, combine the flour, baking powder, salt, cardamom, lemon zest, and brown sugar. In a second bowl, mix the eggs, yogurt, oil, and vanilla. Add the wet ingredients to the dry, stirring until combined. Add the blueberries and fold in gently.
3. Fill each muffin cup 2/3rds full. Bake the muffins for 25 - 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
4. Makes 12. Enjoy!

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