Cardamom-Spiced Blueberry Jam Muffins

Indulge in the warm, aromatic flavors of Cardamom-Spiced Blueberry Jam Muffins, a delightful twist on the classic muffin. These muffins combine the exotic essence of cardamom with the sweetness of blueberry jam, creating a moist and fluffy texture that’s perfect for any time of day. Whether you’re serving them at brunch or enjoying them as an afternoon snack, these muffins are sure to impress with their unique purple glaze made from freeze-dried blueberries. Easy to make with simple ingredients, they offer a comforting treat that is both visually appealing and irresistibly delicious.

Prep Time15 mins

Cook Time18 mins

Total Time33 mins

Course: Dessert Cuisine: American Keyword: For an added flavor boost, consider using fresh cardamom pods instead of ground cardamom. To make these muffins vegan, substitute eggs with flax eggs and use plant-based dairy alternatives. Servings: Makes approximately 12 muffins Calories: 210kcal Author: Tisha

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.

Nutrition