Description
Deliciously tender muffins infused with cardamom and bursting with blueberries, topped with a crunchy streusel.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour (for streusel)
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- In a separate bowl, combine brown sugar, oats, flour, and cinnamon to make the streusel topping.
- Fill each muffin cup with batter and sprinkle the streusel mixture on top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
- For best results, use fresh blueberries.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute cardamom with cinnamon if preferred.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg