Okay, can we just talk about these muffins for a while? They are so delicious. You need to make them, now. I almost can’t believe how fluffy and perfect they are. I’m pretty sure I need to make this recipe as a cake too. Soon.
I’m leaving for Iceland next week (sounds like I’m moving there but I’m not) and I know myself all too well. I need to write lists everyday because I have a fear of forgetting something. Soon, I’ll start dreaming nightmares about missing my flight or forgetting my bag at the airport.
I wish I could be a little more relaxed. Laid back. Especially when it comes to traveling. Besides from the fact that I have travel anxiety, I know it will be an amazing trip and I’m looking forward to it so much. I’ve packed my camera gear and I’ll bring my computer as well so hopefully I’ll be able to update with some photos while I’m there!
Blueberry lemon muffins with cardamom crumble
(Depending on the size of your baking cups)
Cardamom crumble topping
2 tbsp all purpose flour
2 tbsp granulated sugar
1/2 tsp ground cardamom
pinch of salt
25 g (about 1 1/2 tbsp) cold butter, diced
100 g (1 scant stick) butter
1/3 cup + 1 1/2 tbsp (100 ml) yogurt
zest from 1 lemon
2 medium eggs
1/2 cup + 2 tbsp (135 g) granulated sugar
1 1/4 cups (180 g) all purpose flour
2 tsp baking powder
Pinch of salt
1 cup (150 g) blueberries, fresh or frozen
In a small bowl, stir together flour, sugar, cardamom and salt. Add butter and mix with your hands until mixture is crumbly. Put bowl in the fridge while you prepare the muffins.
Preheat oven to 200°C (390F) and line a muffin pan with 10-12 baking cups. Melt the butter and add yogurt and lemon zest. Beat eggs and sugar until light and fluffy, then add the butter mixture. Mix flour, baking powder and salt in a bowl and stir them into the wet ingredients. Fold in blueberries. Fill liners 3/4 full and sprinkle cardamom crumble on top. Bake for 18-21 minutes.