I am starting this cold winter morning with my hot tea, my planner, and the perfect muffin. These blueberry cardamom muffins are not too sweet, making them the perfect breakfast food. They have a fruity bite from the blueberries, a spicy note from the cardamom and that sweet crumb topping. These blueberry cardamom muffins with a crumb topping have a moist and tender center and will make your morning feel so elegant.

This is the perfect time for these muffins. With the weather still kind of chilly in the mornings, I want a hearty and warm baked breakfast but also something light. With the spring berries coming into season, these muffins make me feel excited for spring at the same time! I have to say these muffins are pretty close to perfect. The sweetness is balanced perfectly; not too sweet but still satisfies that sweet craving, and the cardamom flavor makes people go "ummm what is that?". Cardamom is such a unique spicy flavor with an herbal undertone to it. It goes PERFECT with blueberries and is literally the reason I ate like three of these this morning. If you don't have cardamom, you can replace it with cinnamon but I really think its worth the search. You will truly enjoy this wonderful flavor!

HOW TO GET YOUR MUFFINS TO RISE HIGH

Sometimes it's tricky to get that high rise muffin without them overflowing. But this recipe prevents that with the perfect balance of baking soda and baking powder. My main trick to accomplishing this is to first bake your muffins at a high temperature. This high heat will help your muffins rise quick. Then when you lower the oven temperature, you will cook the center of your muffins throughout. My last tip is to not over fill your muffin tins. This is a common error; thinking the more batter I add the higher they will rise. Well this is not always the case... sometimes this can cause them to overflow and you may end up with flat, wide (not very pretty) muffin tops. I like to leave about ¼ inch of space at the top of my muffin tins to allow my muffins space to grow. Plus you are going to be adding the crumb topping on after so you need the space!

HOW TO MAKE THE BATTER

So the best part about these blueberry cardamom muffins is that they are super easy to make and you don't need anything except one bowl and a whisk. Simply whisk together all the wet ingredients and then add in all of your dry ingredients. Fold in your blueberries and you are done! Yep I am serious, it is that simple.

But do not forget the crumb topping! You know the delicious crumb topping on crumb cake or coffee cake.... yeah that is what I am talking about! The crumb topping makes these muffins to die for.

TIPS

Start your baking temperature at 425 degrees for the first 5 minutes of baking time. This helps with the rise of your muffins. Then adjust your oven temperature down to 350 degrees and bake for the remaining 15 minutes. Do not take your muffins out during this time, leave them in there.
If blueberries are not in season at the time you can replace them by swirling in some blueberry jam into your batter instead!
Do not fill your muffin liners completely to the top. Leave about ¼ inch of space so that they do not overflow and give you flat/wide muffin tops.
The greek yogurt and oil gives these muffins such a moist center crumb. If you have to you can also replace the greek yogurt with regular yogurt or sour cream.

Lastly, if you try out this recipe for Blueberry Cardamom Muffins, be sure to leave a comment/rating on how they turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!