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.
- 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!)
- 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
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!