Blueberry muffins recipe

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  • Yield: 12 muffins


  • 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
  1. 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.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cardamom until thoroughly combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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