Cardamom Blueberry Muffins
The perfect way to use up your ripe summer berries is to make Cardamom Blueberry Muffins! Vegan and gluten-free.
Jump to RecipeINGREDIENTS
Bursting with sweet and juicy blueberries and with a hint of one of my all-time favourite sweet spices, these Cardamom Blueberry Muffins are the perfect summertime (or anytime) snack! Or breakfast, or dessert… 😋
Wet Ingredients:
- Fresh Blueberries: Sweet, tangy and juicy!
- Nondairy Vanilla Yogurt: For a fluffy, light-as-air batter
- Flax ‘Eggs’: Ground flax seed is a fabulous egg replacer as it thickens up to an egg-like consistency when mixed with water.
- Vanilla Extract: Adds subtle sweetness and fragrant flavour.
- Melted Vegan Butter: Brings out the other flavours and keeps things fluffy.
- Nondairy Milk: Use your (unsweetened) favourite!
Dry Ingredients:
- Gluten-Free All-Purpose Flour: Use your fave brand. I personally like Robin Hood’s GF blend.
- Cardamom: A naturally sweet and tart-tasting spice.
- Levening/Binding Agents: We use both baking soda and powder, plus xanthan gum (optional – your GF flour might already have some in it) to keep the dough elastic.
- Coconut Sugar: Adds a light, caramel-like sweetness.
- Turbinado Sugar: An optional coarse sugar garnish that adds a very visually pleasing, sparkly and sweet crunch to the muffin tops.
HOW TO MAKE CARDAMOM BLUEBERRY MUFFINS
Sift, mix, bake, cool. This muffin recipe is uncomplicated and quick to whip up, and will make your house smell ah-mazing.
- Sift the dry ingredients in a large bowl (minus the turbinado sugar and blueberries). In another large bowl, mix the wet ingredients until well combined.
- Add the wet ingredients into the dry, folding in the blueberries, until it forms into an airy batter.
- Scoop heaping 1/4 cups of batter into a lined or lightly oiled muffin tin, and top with a sprinkle of turbinado sugar. You should get 12 large muffins.
- Bake for 27-30 minutes at 350ºF, until rounded and slightly golden on top. Remove from tin and let cool on a cooling rack. Enjoy!
BERRY DELICIOUS
If you’ve got a boatload of fresh summer blueberries on hand, these Cardamom Blueberry Muffins are THE thing to make! Crunchy, sugared muffin tops, and juicy berries with an earthy-sweet spice… so heavenly! Some tasty flavour add-ins that would work well in this recipe are lemon zest, cinnamon, or mashed bananas if you don’t have yogurt on hand.
If you’ve made it this far into the blog post, you really are an exception human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more yummy muffin recipes, you might love my Apple Matcha Zucchini Muffins, Pomegranate Orange Zucchini Muffins, or Turmeric Ginger Banana Muffins!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!
Cardamom Blueberry Muffins
Ingredients
- 2 cups gluten-free all-purpose flour
- 1½ cups fresh blueberries
- 2½ tsp baking powder
- 4 tbsp coconut sugar
- ½ tsp baking soda
- ½ tsp xanthan gum (optional if your flour blend already contains it)
- ½ tsp salt
- 2 tsp cardamom
- 3 tbsp melted vegan butter or coconut oil
- 1 tsp vanilla extract
- 2 flax 'eggs' (2 tbsp ground flax + 6 tbsp water, let thicken for 10 minutes)
- 1¼ cup nondairy vanilla yogurt
- ¼ cup nondairy milk
- turbinado sugar for topping
Instructions
- Preheat your oven to 350°F and line 12-hole muffin tin with parchment liners or a spritz of baking spray.
- Into a large bowl sift in your gluten-free flour, baking powder and soda, salt, cardamom and coconut sugar until no lumps remain. Press any clumps of coconut sugar through the sieve if needed. Whisk the dry ingredients until well combined and fluffy.
- To another large bowl, add your nondairy vanilla yogurt, flax egg, melted vegan butter or coconut oil, nondairy milk, and vanilla extract and whisk until it’s a thick, well combined mixture. Pour into the dry ingredients and mix together until the batter has just started to combine. It will be very sticky and thick.
- Next, Toss your fresh blueberries in a tablespoon of tapioca flour or cornstarch and slowly mix them into the batter. This little hack prevents the blueberries from sinking in the batter.
- Line your muffin tin with parchment liners or with a spritz of baking spray and fill them up until just above the liner. Give each muffin a sprinkle of turbinado sugar (an optional but highly recommended addition) and bake for 30 mins @ 350ºF. ENJOY!
