Blueberry Muffins with Cardamom & Lemon
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.
