Muffins with Blueberry Cardamom Jam

"Blueberry Cardamom Jam Muffins"
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  • Recipe Card
Prep time 20mins
Cook time 18mins
Serves or Makes: 12 muffins

Recipe Card

dry ingredients


  • 2 cups all purpose flour
  • 1 cup light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon ground cardamom

wet ingredients


  • 1/2 cup whole milk
  • 1/2 cup sour cream, or plain greek yogurt
  • 1/4 cup neutral oil, such as grapeseed oil
  • 2 eggs
  • 1 teaspoon vanilla extract



  • 1 cup confectioner's sugar
  • 1/2 cup finely crushed freeze-dried blueberries or 2 tablespoons blueberry jam
  • 2 tablespoons whole milk, (you could use less or more to get the right consistency)
  • 1 pinch ground cardamom, (really, the tiniest pinch)



  • 1 cup blueberry jam


  • Step 1

    Prepare muffin tins by spraying with baking spray or lining with paper muffin liners. Preheat oven to 400 degrees F. Mix dry ingredients in a large mixing bowl, set aside Mix wet ingredients in a medium bowl or large, spouted measuring cup Pour wet ingredients into dry and mix gently until just combined. I use a large fork for this and then scrape around the sides and bottom with a soft, rubber spatula to finish. Remember, lumpy, ugly batter is a good thing here.

  • Step 2

    Fill muffin cups half way with batter. Add one teaspoon of jam to each muffin cup. Fill muffin cups with remaining batter. Top each with one more teaspoon of jam, and using a chopstick or skewer, swirl jam from top to bottom and side to side. You can bake them right away, or let them sit at room temp for 20 minutes before baking to get an even higher rise

  • Step 3

    Place in preheated oven for 16-18 minutes until puffed, golden, and set. (this is a good time to make your glaze) Remove muffins from oven and let cool slightly before transferring to parchment lined surface (cookie sheet, cutting board, large platter).

  • Step 4

    Place all glaze ingredients in a small bowl and add just enough milk to make a smooth, pourable glaze. Add more confectioner's sugar if it's too thin, or more milk if too thick. You want it thin enough to pour, but thick enough so it doesn't all just run off the muffins.

  • Step 5

    Spread or pour glaze any way you like. I like to flip the muffins upside down (Make sure not to use paper liners if this is your choice) and pour the glaze right in the center so it drips down the sides.

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