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.