Everybody has a blueberry muffin recipe. Blueberries with lemon glaze, orange zest, cinnamon, white chocolate, nutmeg, nuts, anything seems to go. When I created these muffins I was looking for a quick way to use up my BC blueberries. Using the muffin method recipe we were taught in high school (ha ha ha, it’s true), I decided to try adding in coconut & cardamom to see what kind of flavour we could achieve.
Using cardamom was something I had heard used in pancakes from an old colleague. It appeared to be a spice gaining popularly so trying it in muffins seemed legit. It was an unusually cool Fall day in August, which made it feel right to whip up a batch of muffins and smell up the house.
This recipe makes approximately 16 large muffins.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 cup toasted coconut
- 1/2 tsp cardamom
- pinch of salt
- 1 egg
- 1 cup milk
- 1/3 cup butter melted
- 1 cup fresh blueberries or frozen
- muffin liners or cooking spray
- Preheat oven to 350F.
- Mix together flour, sugar, baking powder, salt, coconut and cardamom in a large bowl.
- In a separate bowl whisk your eggs, add your milk and your melted butter. Pour into dry ingredients and stir until just combined (never over mix muffin batter). Drop in your blueberries and gently stir.
- Place muffin liners into baking muffin cups or spray with cooking spray. Fill each cup about 3/4 full. Bake about 8 minutes or until a toothpick comes out clean.