Cardamom-Spiced Blueberry Jam Muffins

These Cardamom-Spiced Blueberry Jam Muffins are out of this world good. If you've never swirled jam into muffin batter, what are you waiting for? You must do it. It's about the easiest way to add fruity flavor all year long, especially in the dead of winter when it seems like there's no such thing as fresh, in-season fruit.

This recipe was born out of my desire to create a cardamom-scented muffin. It is such an intriguing, unique spice and I had a jar sitting in my pantry begging to be used. Did you know cardamom is the world's 3rd most expensive spice? Vanilla and saffron come in 1st and 2nd. Interesting little food nerd fact.

Anyway, blueberries were an obvious choice; Cardamom somehow makes blueberries taste more like blueberries while also adding an exotic, citrusy note. But a little goes a long way, so don't be heavy-handed. I found ⅛ teaspoon to be just right in the muffin batter and echoed in the jam and glaze. I wasn't sure how my kids would feel about the spice, but judging by the way they wolfed these down, still warm from the oven, I'm thinking they approve. My son very astutely observed that "they taste a little orangey" - that's the cardamom working its citrusy magic! Give these Cardamom-Spiced Blueberry Jam Muffins a try! (and feel free to use any jam you like!)

Glazing these cardamom-spiced blueberry jam muffins

The glaze is totally optional. If you follow along here or on Instagram, you'll know I've been mildly obsessed with using freeze-dried fruit in my recipes. Well, here's another example of my obsession. I pulverized some freeze-dried blueberries and made the most gorgeous, naturally purple glaze. You could also use some blueberry jam in your glaze if you don't have the freeze-dried berries. Or just forget the glaze because these little cakelets need no adornment.

A few muffin tips and recipe notes:

These tips apply to these Cardamom-Spiced Blueberry Jam Muffins and to ALL muffins.

• As with all recipes, read the whole thing before you begin any prep work. Get your ingredients together and make sure you understand the recipe.
• Don't over-mix your batter. The lumpiest, ugliest muffin batter makes the lightest, moistest (yeah, I said it) muffins.
• Grease the heck out of your tins, or use muffin liners. And even if you use liners, it doesn't hurt to still grease the tin a little so the batter doesn't stick around the edges. Baking spray such as Baker's Joy is perfect for this.
• If you let your batter sit for about 20 minutes before you bake your muffins, they will get higher, straight-out-of-the-local-bakery domes.
• I prefer standard sized muffins - I just think they are the perfect snacking size. But, you can turn any muffin batter into either mini muffins or giant muffins. Of course you will adjust the time up or down depending. 

More Muffinspiration:

Pumpkin Banana Muffins

Easy Chocolate Chip Banana Muffins

Chocolate Olive Oil Muffins with Chocolate Streusel 

Buttery Blueberry Streusel Muffins

Cinnamon Sugar Cream Cheese Muffins

Peach Muffins

Cardamom-Spiced Blueberry Jam Muffins

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• Author: anita | wild thistle kitchen
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 muffins 1x

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Description

These Cardamom-Spiced Blueberry Jam Muffins are familiar and just a little but exotic, fragrant, and moist. So easy to whip up and don't skip that incredible, all-natural purple glaze!

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Ingredients

Scale 1x2x3x

dry:

• 2 ½ cups all purpose flour
• 1 cup light brown sugar
• 1 teaspoon kosher salt
• 1 ½ teaspoons baking powder
• ⅛ teaspoon ground cardamom

wet:

• ½ cup whole milk
• ½ cup sour cream or plain yogurt
• ¼ cup flavorless oil such as grapeseed (feel free to use 1 stick of melted butter instead)
• 2 eggs
• 1 teaspoon vanilla extract or paste

blueberry jam filling:

• ½ cup blueberry jam - I prefer Bonne Maman
• ⅛ teaspoon ground cardamom
• ½ teaspoon vanilla extract or paste

blueberry glaze:

• 1 cup confectioner's sugar
• ⅛ teaspoon ground cardamom
• ½ cup finely crushed freeze-dried blueberries or 2 tablespoons blueberry jam
• 1-2 tablespoons milk

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Instructions

To prepare blueberry jam filling:

1. Mix jam, cardamom, and vanilla together and set aside

To prepare muffins:

1. Prepare muffin tins by spraying with baking spray or lining with paper muffin liners.
2. Preheat oven to 400 degrees F.
3. Mix dry ingredients in a large mixing bowl, set aside
4. Mix wet ingredients in a medium bowl or large, spouted measuring cup
5. Pour wet ingredients into dry and mix gently until just combined. I use a large fork for this and then scrape around the sides and bottom with a soft, rubber spatula to finish. Remember, lumpy, ugly batter is a good thing here.
6. Fill muffin cups half way with batter.
7. Add one teaspoon of jam to each muffin cup.
8. Fill muffin cups with remaining batter.
9. Top each with one more teaspoon of jam, and using a chopstick or skewer, swirl jam from top to bottom and side to side.
10. You can bake them right away, or let them sit at room temp for 20 minutes before baking to get an even higher rise (pro-tip - I always use this time to scurry around and clean up the mess I've made)
11. Place in preheated oven for 15-18 minutes until puffed, golden, and set. (this is a good time to make your glaze)
12. Remove muffins from oven and let cool slightly before transferring to parchment lined surface where you will glaze them once cooled. (cookie sheet, cutting board, large platter).

 

To prepare glaze:

1. Place all glaze ingredients in a small bowl and add just enough milk to make a smooth, pourable glaze. Add more confectioner's sugar if it's too thin, or more milk if too thick. You want it thin enough to pour, but thick enough so it doesn't all just run off the muffins.

To glaze muffins:

1. Once muffins are cooled to room temp, spread or pour glaze any way you like. I like to drizzle it over the top, but you could also dip each muffin top.

 

Notes

If you are totally opposed to cardamom, use cinnamon or nutmeg or just leave the spice out - these will still be delicious.

likewise, feel free to use your favorite jam - I just love the blueberry/cardamom combo

• Category: muffins, breakfast
• Method: baking