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.
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
- Preheat oven to 350 degrees. Use muffin papers to line 12 muffin cups.
- 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.
- 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.
- Makes 12. Enjoy!
13 comments
Oh, my! These muffins look incredible!
I can imagine just how beautifully the flavours of cardamom and blueberry would combine. 🙂
These mudffins sound adorable and delectable too. Great choice as blueberries and muffins are a perfect combination.
You have rightfully picked the best combo. The lemon, cardamom feel with blueberry is simply exotic, I have to try this soon.
I am so glad you liked the recipe. Cardamom is one of my favorite spices and glad you like it too!
That is three of my favorites in one little muffin…. yum! Mir’s is a storehouse of international recipes… I truly agree!
Muffins with blueberry is a classic combination, these are perfectly baked and sounds so delicious!
O my Ali! I love this muffin beautifully baked and it is so yummy.
Ali super tempting muffins. I’ll try out the blueberry and cardamom combo, I’m sure it tastes great. I don’t have a zester.. that makes 2 of us. I usually peel it using a peeler and then I coarsely process it a coffee mill 🙂
The muffins looks awesome…the flavor in it sounds interesting…Blueberry,cardamom and lemon must be an amazing combo
Those muffins looks gorgeous and I am one muffin lover. I can almost taste the cardamom flavor in the muffins and the lemon and blueberry is such a classic combination.
I love the flavours in this. Blueberry and cardamon is a complete new combination for me. The muffins really look so delicious and beautiful
These muffins look so delicious, liked the addition of cardamom to it here. We use it quite common while making sweets here. Loved these muffins
Looks super delicious. Love the use of blueberries with the hint of cardamom 🙂 LOvely share indeed !!