Cardamom-Spiced Blueberry Jam Muffins
🫐 Cardamom-Spiced Blueberry Jam Muffins
Tender, bakery-style muffins with a perfectly balanced crumb, warm cardamom aroma, and a luscious blueberry jam center in every bite.
🧁 Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250 g)
- 2 tsp baking powder (8 g)
- ½ tsp baking soda (2 g)
- ½ tsp ground cardamom
- ¼ tsp fine salt
Wet Ingredients
- ½ cup unsalted butter, melted & cooled (115 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs, room temperature
- ¾ cup full-fat plain yogurt or sour cream (180 g / ml)
- 1 tsp vanilla extract (5 ml)
Blueberry Jam Filling
- ¾ cup thick blueberry jam (180 g)
- ⅛ tsp ground cardamom
- ½ tsp vanilla extract
🍳 Preparation
Step 1: Prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, salt, and cardamom in a large bowl.
Step 3: Mix Wet Ingredients
Whisk melted butter and sugar until smooth. Add eggs one at a time, mixing well. Stir in yogurt (or sour cream) and vanilla.
Step 4: Combine
Add wet ingredients to dry and fold gently until just combined. The batter should be thick and fluffy — do not overmix.
Step 5: Fill & Layer
Add 1 tablespoon of batter to each liner. Spoon 1½ teaspoons of blueberry jam filling into the center, then cover with another tablespoon of batter, sealing the jam inside.
Step 6: Bake
Bake for 20–22 minutes until lightly golden. Muffins should spring back when gently pressed.
Step 7: Cool
Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
💡 Tips & Tricks
- Use thick, high-quality jam to prevent sinking.
- Do not overmix the batter for tender muffins.
- Room-temperature eggs ensure a smoother batter.
- Sprinkle a pinch of sugar on top before baking for a bakery-style finish.
- Muffins taste even better the next day as flavors develop.
❓ FAQ
Can I reduce the sugar?
Yes — reduce granulated sugar to ⅔ cup (135 g) if your jam is very sweet.
Will the jam leak?
No, as long as the jam is fully sealed between layers of batter.
How should I store them?
Store at room temperature for 2 days, refrigerate up to 5 days, or freeze for up to 2 months.
Can I make mini muffins?
Yes — bake at the same temperature for 12–14 minutes.
“Soft, warmly spiced, and filled with sweet blueberry surprise — bakery comfort in every bite.”
