Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon ground cardamom
- 1/2 cup whole milk
- 1/2 cup sour cream or plain yogurt
- 1/4 cup flavorless oil (or melted butter)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup blueberry jam
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together flour, brown sugar, salt, baking powder, and cardamom.
- In another bowl, mix milk, sour cream (or yogurt), oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients gently; do not overmix.
- Fold in blueberry jam for swirls.
- Fill muffin cups two-thirds full and bake for about 18 minutes or until a toothpick comes out clean.
- Cool muffins before glazing with a mixture of confectioner's sugar, freeze-dried blueberries (or extra jam), milk, and vanilla.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg