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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. Fill greased muffin tins with muffin mixture until 2/3 full. You will be topping them with the streusel so don’t overfill.
  4. 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.
  5. Bake for 20–25 minutes until a toothpick comes out clean, and enjoy with your morning coffee or tea!