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Blueberry Muffins with Sea Salt Cardamom Streusel

This recipe is the perfect mixture of sweet and salty—one you’ll want to enjoy on sunny blue sky mornings. The addition of cardamom, sea salt & maple syrup really put this traditional recipe over the top! Big thanks to Michelle Rodriguez for sharing this recipe.

Makes 12 small muffins or 6 jumbo muffins.

Ingredients

Makes 12 small muffins or 6 jumbo muffins

Muffin Base

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 cup milk
  • 1 Tsp pure vanilla extract
  • 1 1/4 cup blueberries (preferably fresh & local, but frozen works too!)

 

Streusel Topping

  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 Tsp Cardamom
  • Sea Salt (sprinkle on top)
  • 1 Tablespoon Michigan Maple Syrup

Preparation

Preheat oven to 400 degrees. Mix 1 1/2 cups flour, with 3/4 white sugar, 1/2 tsp salt and 2 tsp baking powder. In the same bowl add the one egg, 1/3 cup milk, 1 tsp vanilla, 1/3 cup vegetable oil & mix just until combined. Gently fold in the blueberries. Fill greased muffin tins with muffin mixture until 2/3 full. You will be topping them with the streusel so don’t over fill.

Mix all Streusel toppings in a separate bowl (minus the salt) and mash with a fork until it resembles a crumbly mixture. Top each muffin with a little streusel & sprinkle on a little sea salt to finish.

Bake for 20-25 minutes until a toothpick comes out clean & enjoy with your morning coffee or tea!