These Cardamom-Spiced Blueberry Jam Muffins are truly exceptional, bursting with fragrant spice and sweet, swirling fruit. They are simple to make and offer a delightful twist on a classic bake. I think you will find them wonderfully moist and utterly comforting.
These delightful muffins came about because I really wanted to use the unique flavor of cardamom in baking. It is such a captivating spice, holding notes that feel both warm and citrusy, and I had some waiting in my pantry. It is fascinating to know that cardamom is actually the third most expensive spice globally, right after vanilla and saffron.
Blueberries seemed like the perfect partner for cardamom. This spice has a magical way of enhancing the natural sweetness of blueberries while adding its own exotic hint. It is important not to use too much though, as a little goes a long way. I discovered that just an eighth of a teaspoon worked perfectly in the batter, the jam filling, and the glaze, creating a subtle, balanced flavor. I wondered how my own kids would react to the spice, but watching how quickly they vanished, still warm from the oven, I think they loved them.
My son even noticed that they tasted “a little orangey”, which is exactly the lovely citrus note from the cardamom doing its work. I really encourage you to try these Cardamom-Spiced Blueberry Jam Muffins. You can also feel free to experiment with your favorite kind of jam.
Adding a beautiful glaze to these cardamom-spiced blueberry jam muffins is completely up to you. If you have followed my baking journey here or on social media, you might know about my recent enthusiasm for using freeze-dried fruit. This recipe is another perfect example of that. I crushed some freeze-dried blueberries into a fine powder to create a stunningly vibrant, naturally purple glaze. If you do not have freeze-dried berries, you could certainly use some of the blueberry jam itself mixed into the glaze. Of course, these delicious little cakes are absolutely wonderful served just as they are, without any topping.
A few helpful tips and notes for baking these Cardamom-Spiced Blueberry Jam Muffins
- Always read the entire recipe carefully from start to finish before you begin measuring ingredients or doing any prep work. Make sure you understand every step.
- Avoid over-mixing your batter. The ideal muffin batter will still have a few lumps in it. Over-mixing develops the gluten too much, resulting in tougher muffins instead of light and tender ones.
- Be generous with your greasing or use muffin liners. Applying baking spray or lining your muffin tin helps ensure your muffins release easily without sticking around the edges, even if you use liners.
- Allowing your prepared muffin batter to rest in the tin for about 20 minutes before baking can help you achieve those lovely, high-domed tops that look like they came straight from a professional bakery.
- This recipe is designed for standard-sized muffin tins, which I think make the perfect grab-and-go snack size. However, you can easily adapt the batter to make mini muffins or larger ones. Just remember you will need to adjust the baking time accordingly, either shorter for mini or longer for large.
Here are some common questions people ask about making muffins like these.
The recipe specifically uses jam as a swirling filling. Frozen blueberries might release too much moisture and sink. Using jam creates that lovely, concentrated fruit swirl.
Store any leftover muffins in an airtight container at room temperature. They should stay fresh and delicious for up to three days.
A thick, good-quality blueberry preserve is ideal for the filling. Its texture holds up well during baking and swirls nicely into the batter.
You can easily adjust the consistency. If it is too thick, add a few drops more milk. If it is too thin, whisk in a little more confectioner’s sugar until it reaches the desired pourable thickness.
Yes, you can absolutely use other types of jam you enjoy. Raspberry, strawberry, or even apricot jam would likely work well, keeping in mind their thickness might vary.
The BEST Cardamom Blueberry Muffins (Easy Recipe)
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
Description
These Cardamom-Spiced Blueberry Jam Muffins are delightfully comforting yet subtly unique, incredibly fragrant, and wonderfully moist. They are simple to make, and the vibrant, natural purple glaze adds an amazing finishing touch!
Ingredients
For the Dry Ingredients
- 2 ½ cups (300 grams) all-purpose flour
- 1 cup (200 grams) light brown sugar
- 1 teaspoon (7 grams) kosher salt
- 1 ½ teaspoons (8 grams) baking powder
- ⅛ teaspoon (0.4 grams) ground cardamom
For the Wet Ingredients
- ½ cup (120 ml) whole milk
- ½ cup (120 grams) sour cream or plain yogurt
- ¼ cup (60 ml) neutral oil such as grapeseed oil or ½ stick (59 grams) melted butter
- 2 large eggs
- 1 teaspoon (6 ml) vanilla extract or vanilla bean paste
For the Blueberry Jam Filling
- ½ cup (150 grams) blueberry jam (a thick preserve works well)
- ⅛ teaspoon (0.4 grams) ground cardamom
- ½ teaspoon (3 ml) vanilla extract or vanilla bean paste
For the Blueberry Glaze
- 1 cup (125 grams) confectioner’s sugar
- ⅛ teaspoon (0.4 grams) ground cardamom
- ½ cup (10 grams) finely crushed freeze-dried blueberries or 2 tablespoons (32 grams) blueberry jam
- 1 to 2 tablespoons milk
Instructions
To Prepare the Blueberry Jam Filling
- Combine the jam, cardamom, and vanilla together in a small bowl. Set this mixture aside.
To Prepare the Muffins
- Get your muffin tins ready. Spray them with baking spray or place paper liners inside each cup.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large mixing bowl, whisk together the dry ingredients. Set this bowl aside for now.
- In a separate medium bowl or a large measuring cup with a spout, mix the wet ingredients.
- Pour the wet ingredients into the large bowl with the dry ingredients. Gently mix until they are just combined. Using a large fork first helps, then use a soft rubber spatula to scrape the sides and bottom to finish. Remember, a few lumps in the batter are perfectly fine and even preferred for tender muffins.
- Spoon batter into each prepared muffin cup, filling them about halfway.
- Add one teaspoon of the prepared jam filling into the center of the batter in each muffin cup.
- Spoon the remaining muffin batter over the jam filling in each cup, filling them almost completely.
- Place one more teaspoon of jam on top of the batter in each cup. Use a chopstick or a small skewer to swirl the jam down into the batter, moving from the top through the center and side to side slightly.
- You can bake the muffins right away, or for a slightly higher rise, let them sit at room temperature for about 20 minutes before baking. Use this time to tidy up your kitchen workspace.
- Place the filled muffin tins into the preheated oven. Bake for 15 to 18 minutes. They are done when they are puffed up, golden brown, and look set in the center. This is a good time to prepare your glaze.
- Carefully remove the hot muffins from the oven. Let them cool in the tin for a few minutes before transferring them to a parchment-lined surface (like a cookie sheet, cutting board, or large platter) to cool completely before you apply the glaze.
To Prepare the Glaze
- Put all of the glaze ingredients into a small bowl. Begin adding milk, one tablespoon at a time. Mix until you have a smooth glaze that is pourable but still thick enough to coat the muffins without running off completely. If the glaze is too thin, add a little more confectioner’s sugar. If it is too thick, add a few drops more milk.
To Glaze Muffins
- Once the muffins have cooled entirely to room temperature, you can glaze them. Spread or pour the glaze over the muffin tops in any way you prefer. A simple drizzle looks lovely, or you could dip the top of each muffin into the glaze.
Notes
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
Jam Choice: The type and thickness of your blueberry jam can affect the filling and swirling. A thick, good-quality preserve works best.
Yield: This recipe makes exactly 12 standard-sized muffins.
Pro Tip: Allowing the batter to rest for 20 minutes before baking can help create a slightly taller muffin dome.
Glaze Consistency: Adjust the amount of milk in the glaze carefully to achieve the desired pourable but thick consistency.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 35g
- Sodium: 220mg
- Fat: 11g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
