Blueberry Muffins with Cardamom & Lemon
Apr 22, 2025
There’s something timeless about the comfort of a good muffin—soft, golden, just sweet enough, and always welcome with a morning coffee or afternoon tea. These Lemon Cardamom Blueberry Muffins take that classic appeal and elevate it with a fragrant blend of spices and citrus. The freshly ground cardamom and nutmeg lend gentle warmth, while lemon zest—briefly toasted in melted butter—releases a bright, sunny aroma that infuses the whole batch. Juicy blueberries provide bursts of sweetness in every bite. Perfect for breakfast, brunch, or a snack on the go, these muffins are as satisfying to bake as they are to eat.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level double the quantities of baking soda and baking powder.
Ingredients
2 cups (285 grams) all-purpose flour
⅔ cup (135 grams) granulated sugar
1 teaspoon (4 grams) baking powder
¼ teaspoon (1 gram) baking soda
1 teaspoon (2 grams) freshly ground cardamom
½ teaspoon (1 gram) freshly grated nutmeg
Zest of 1 lemon
½ teaspoon (3 grams) salt
6 tablespoons (85 grams) butter, melted
⅔ cup (160 ml) buttermilk
2 large eggs, at room temperature
1 cup (170 grams) blueberries
Instructions
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
Melt the butter in a small saucepan over low heat. Once melted, stir in the lemon zest and let it sizzle gently for about 30 seconds to 1 minute, just until fragrant. Remove from heat and let cool slightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cardamom, nutmeg, and salt.
In another bowl, whisk together the lemon-infused butter, buttermilk, and eggs until smooth.
Pour the wet mixture into the dry ingredients and stir gently just until combined; do not overmix.
Fold in the blueberries, being careful not to crush them.
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
Stay connected with the latest posts, recipes & events!
Join our mailing list to receive the latest news and updates.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
