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Cardamom-Spiced Blueberry Jam Muffins

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Fragrant and moist muffins infused with the warmth of cardamom, filled with sweet blueberry jam, and topped with a stunning purple glaze. Perfect for breakfast, tea, or dessert!

Ingredients

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  • Dry Ingredients:
    • 2 ½ cups all-purpose flour
    • 1 cup light brown sugar
    • 1 teaspoon kosher salt
    • 1 ½ teaspoons baking powder
    • ⅛ teaspoon ground cardamom
  • Wet Ingredients:
    • ½ cup whole milk
    • ½ cup sour cream or plain yogurt
    • ¼ cup flavorless oil (e.g., grapeseed, or substitute with ½ stick melted butter)
    • 2 eggs
    • 1 teaspoon vanilla extract or paste
  • Blueberry Jam Filling:
    • ½ cup blueberry jam (Bonne Maman preferred)
    • ⅛ teaspoon ground cardamom
    • ½ teaspoon vanilla extract or paste
  • Blueberry Glaze:
    • 1 cup confectioner’s sugar
    • ⅛ teaspoon ground cardamom
    • ½ cup finely crushed freeze-dried blueberries or 2 tablespoons blueberry jam
    • 1–2 tablespoons milk

Instructions

  • Prepare the Blueberry Jam Filling:
    • In a small bowl, mix the blueberry jam, cardamom, and vanilla extract until well combined. Set aside.
  • Make the Muffins:
    • Preheat the Oven:
      • Preheat oven to 400°F (200°C). Prepare a muffin tin by spraying with baking spray or lining with paper muffin liners.
    • Mix the Dry Ingredients:
      • In a large mixing bowl, whisk together the flour, brown sugar, salt, baking powder, and cardamom.
    • Combine the Wet Ingredients:
      • In a medium bowl or a large spouted measuring cup, whisk together the milk, sour cream (or yogurt), oil (or melted butter), eggs, and vanilla extract.
    • Combine Wet and Dry:
      • Pour the wet ingredients into the dry ingredients. Mix gently with a fork or spatula until just combined. The batter should be lumpy—don’t overmix!
    • Assemble the Muffins:
      • Fill each muffin cup halfway with batter.
      • Add 1 teaspoon of the jam filling to the center of each muffin cup.
      • Cover with the remaining batter and add another teaspoon of jam on top.
      • Using a chopstick or skewer, swirl the jam gently through the batter.
    • Optional Resting Time:
      • Let the muffins sit at room temperature for 20 minutes before baking to achieve a higher rise.
    • Bake:
      • Bake in the preheated oven for 15–18 minutes, or until the muffins are puffed, golden, and set. Remove from the oven and let cool slightly.
  • Make the Blueberry Glaze:
    • In a bowl, mix confectioner’s sugar, cardamom, and freeze-dried blueberries (or jam).
    • Add milk 1 tablespoon at a time, whisking until the glaze reaches a smooth, pourable consistency.
  • Glaze the Muffins:
    • Once the muffins are slightly cooled, transfer them to a parchment-lined surface (e.g., a baking sheet or cutting board).
    • Drizzle or spoon the glaze over the muffins, allowing it to set before serving.

Notes

  • Substitute the cardamom with cinnamon if preferred, but the warm spice complements blueberries perfectly.
  • To crush freeze-dried blueberries, pulse them in a blender or food processor until fine.

Nutrition

Find it online: https://deliceflash.com/cardamom-spiced-blueberry-jam-muffins/