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Blueberry muffins with cardamom topping

26. December, 2015

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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 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 a 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 experiment with different kind of berries such as strawberries.

As in any recipe try to have all the ingredients at room temperature.

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 butted, 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 🙂

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