Light, moist and aromatic blueberry muffins with a crunchy cardamom topping are perfect for a quick an easy treat!
Here it comes. Summer. For me, this is the time of light, refreshing and no-bake desserts, cuz let’s be honest, who wants to be anywhere near a turned on the oven in this weather (but I can’t be making no-bake desserts all summer so this one includes oven turned on.. worth!)
So I made these fluffy blueberry muffins with cardamom crumble topping for crunch and extra punch of flavor. They are easy and quick to make. If you don’t like cardamom you can leave it out. You can also use raspberries instead of blueberries.
If you prefer a summer cupcake over a muffin check my Mojito cupcakes! They are amazing and so fresh with lime and mint flavor (don’t worry, there’s also lot’s of rum ;).
As in any recipe try to have all the ingredients at room temperature. The important thing with muffins is to not over-mix and over-bake them, only then you’ll be left with a fluffy and moist muffin!
Ingredients
Muffins
100 g melted butter
100 ml yogurt
zest of 1 lemon
2 eggs
135 g sugar
180 g all purpose flour
2 tsp baking powder
pinch of salt
150 g blueberries
Crumble topping
2 tbsp flour
2 tbsp sugar
1/2 tsp ground cardamom
pinch of salt
25 g cold diced butter
Instructions
Crumble
In a bowl mix flour, sugar, salt and cardamom, then add the diced butter and mix with hands to make crumbs. Put in the fridge while making muffins.
Muffins
Line a muffin pan with 10-12 paper cups and preheat oven to 200°C.
Add yogurt and lemon zest to melted butter, mix and set aside. Beat eggs with sugar until it gets light and fluffy then add the butter mixture. Add a little flour to blueberries and coat them well, that helps the blueberries to not sink to the bottom. Mix salt and baking soda with the rest of the flour and stir them into the wet ingredients slowly, with a spatula just until everything is incorporated. Don’t over mix. Fold in blueberries. Fill the cupcake liners 3/4 full and add the crumble on top. Bake for 18-21 minutes.
Enjoy 🙂
Blueberry Muffins with Cardamom Topping
Ingredients
Muffins
- 100 g melted butter
- 100 ml yogurt
- zest of 1 lemon
- 2 eggs
- 135 g sugar
- 180 g all purpose flour
- 2 tsp baking powder
- pinch of salt
- 150 g blueberries
Crumble topping
- 2 tbsp flour
- 2 tbsp sugar
- 1/2 tsp ground cardamom
- pinch of salt
- 25 g cold diced butter
Instructions
Crumble
- In a bowl mix flour, sugar, salt and cardamom, then add diced butter and mix with hands to make crumbs. Put in the fridge while making muffins.
Muffins
- Line a muffin pan with 10-12 paper cups and preheat oven to 200°C.
- Add yogurt and lemon zest to melted butter, mix and set aside. Beat eggs with sugar until it gets light and fluffy then add the butter mixture. Add a little flour to blueberries and coat them well, that helps the blueberries to not sink to the bottom. Mix salt and baking soda with the rest of the flour and stir them into the wet ingredients slowly, with a spatula just until everything is incorporated. Don't over mix. Fold in blueberries. Fill the cupcake liners 3/4 full and add the crumble on top. Bake for 18-21 minutes.
Leave a Reply