Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder, preferably aluminum-free
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cardamom
- ¼ cup canola oil
- 4 tablespoons unsalted butter, melted
- ½ teaspoon pure vanilla extract
- 2 large eggs
- ¾ cup whole milk
- 1 cup fresh or frozen blueberries
- ¼ cup Cardamom Sugar or coarse sanding sugar for sprinkling
How to Make It
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cardamom until thoroughly combined.
- In another bowl, whisk together the canola oil, butter, vanilla, eggs, and milk. Make a well in the center of the dry ingredients, pour in the liquid ingredients, and mix just until combined. Gently fold in the blueberries, using as few strokes as possible; be careful not to overmix.
- With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops with Cardamom Sugar or sanding sugar.
- Bake for 25 to 30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes.
- Turn the muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container for up to 2 days.
