Blueberry Cardamom Muffins
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 muffins with a crumb topping have a moist and tender center and will make your morning feel so elegant.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 2 eggs
- ½ cup vegetable oil
- 1 cup greek yogurt
- 2 teaspoon cardamom
- ¼ cup orange juice
- 1 cup blueberries
- 1 teaspoon vanilla extract
Crumb Topping
- ½ cup flour
- ½ cup oats
- ½ cup brown sugar
- 4 tablespoon butter
- 1 teaspoon cinnamon
Instructions
Muffins
- In a large bowl whisk together your sugar, eggs, vegetable oil, yogurt, orange juice and vanilla.
- Then add your flour, baking soda, baking powder, salt, and cardamom.
- Once everything is combined add your blueberries.
- Line your muffin tin with muffin liners. Scoop your batter into your tins leaving about ¼ inch of space at the top of each liner. Be careful not to fill completely to the top or they will overflow.
- Pre-heat oven to 425 degrees F
Crumb Topping
- In a small bowl combine your flour, oats, brown sugar, cinnamon and melted butter.
- Sprinkle a little topping on to each muffin.
- Bake muffins at 425 for 5 minutes. Then reduce the temperature of the oven to 350 and continue to bake for 15 minutes or until the centers come out dry.
Tried this recipe?Let us know how it was!