Blueberry Cardamom Muffins

Blueberry Cardamom Muffins

When it comes to baking recipes, the blueberry muffin is about as classic as it gets. This one is just as simple as the original, but with a little flavor twist in the form of a teaspoon of ground cardamom pods. Cardamom has a unique and beautiful flavor — herbal, floral, slightly sweet with hints of citrus. It’s the perfect ingredient to spice up your favorite baked goods. So next time you’re making muffins, surprise and delight your taste buds with these Blueberry Cardamom Muffins.


Makes: 12 muffins
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 1 hour


2 cups flour
2 tsp baking powder
½ tsp of salt
1 tsp ground Green Cardamom Pods
1 stick of butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
½ cup plain whole milk yogurt (not Greek)
2 cups fresh blueberries
(Optional: 2 tsp raw turbinado sugar for topping)


Preheat oven 375°F. Line muffin pan with liners.

Combine the dry ingredients (flour, salt, baking powder, and ground cardamom) in a medium bowl and whisk or stir to combine well. Set aside.

In a large electric mixer, combine the butter and sugar. Mix using the flat beater attachment. These ingredients tend to get stuck in the beater, but if you turn it up to a faster setting for a few seconds the centrifugal force will help.

Add eggs to the mixer one at a time, allowing each to combine well with the butter and sugar. Add the vanilla.

Now add the dry ingredients in batches, alternating with the yogurt until your batter looks creamy.

Remove the bowl from the mixer and add the blueberries to the batter, gently folding them in with large spoon or spatula.

Scoop batter into muffin pan cups. Don’t be afraid to fill them all the way (level with the pan) — that’s how you get nice full muffin tops.

If you’re doing to the turbinado sugar topping, sprinkle it on now, before you put the muffins in oven to bake.

Bake at 375°F for 25-30 or until you’re able to insert a toothpick/fork and remove without batter residue. Remove from oven and place muffins on a cooling rack for at least 10 minutes before serving. Enjoy!

NOTE: For the ground cardamom, you can either grind the whole pods or pull out the seeds and just grind those. We choose to grind the whole pods because it’s easier and there’s really not a huge flavor difference. To grind, we use this Cuisinart SG-10 Electric Spice-and-Nut Grinder.

Related recipes