blueberry muffins

Blueberry Muffins with Sea Salt Cardamom Streusel

The perfect mixture of sweet and salty, these blueberry muffins are meant for sunny blue-sky mornings. The addition of cardamom, sea salt and maple syrup really puts a traditional recipe over the top! Big thanks to Michelle Rodriguez for sharing.


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 teaspoon 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 teaspoon cardamom Sea salt (sprinkle on top) 1 tablespoon Michigan Maple Syrup


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 overfill. 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 and sprinkle on a little sea salt to finish. Bake for 20–25 minutes until a toothpick comes out clean, and enjoy with your morning coffee or tea!