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

Step 1: Prep

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin pan with paper liners.

Step 2: Mix Dry Ingredients

1. Whisk flour, baking powder, baking soda, salt, and cardamom in a large bowl.

Step 3: Mix Wet Ingredients

1. Whisk melted butter and sugar until smooth.
2. Add eggs one at a time, mixing well.
3. Stir in yogurt (or sour cream) and vanilla.

Step 4: Combine

1. Add wet ingredients to dry.
2. Fold gently until just combined — batter should be thick and fluffy.

Step 5: Fill & Layer

1. Add 1 tbsp batter to each liner.
2. Spoon 1½ tsp blueberry jam filling into the center.
3. Cover with another tbsp batter, sealing the jam inside.

Step 6: Bake

1. Bake for 20–22 minutes until lightly golden.
2. Muffins should spring back when gently pressed.

Step 7: Cool

1. Cool in the pan for 5–10 minutes.
2. Transfer to a wire rack to cool completely.

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 2 months.

Can I make mini muffins?

Yes — bake at the same temperature for 12–14 minutes.