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Blueberry Muffins with Cardamom Topping

Light, moist and aromatic blueberry muffins with a crunchy cardamom topping are perfect for a quick an easy treat!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: blueberry cupcakes
Servings: 12 muffins
Author: Dea Kepic



  • 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



  • 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.


  • 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 :)

    Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!