Description
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
Scale
-
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.
-
Preheat the Oven:
-
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
- Serving Size: 1 muffin
- Calories: 250kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg