Back In The Day Bakery Whole-Wheat Cinnamon-Cardamom Blueberry Muffins

By carvalhohm

Ingredients

• Topping:
• 2 cups white whole-wheat flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cinnamon
• 1/4 cup olive oil
• 4 tablespoons (1/2 stick) butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup milk
• 1 cup frozen blueberries
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground cardamom
• Pinch salt

Details

Servings 12
Adapted from lunchboxblues.com

Preparation

Step 1

Heat oven to 350. Coat 12-cup muffin pan with cooking spray.

In large bowl, whisk together flour, sugar, baking powder, salt, cardamom and cinnamon.

In second bowl, whisk together oil, butter, vanilla, eggs and milk. Add liquid ingredient to dry and stir until just mixed. Add blueberries and mix in until just incorporated. Divide batter between prepared muffin cups.

To make topping, in small bowl stir together sugar, cinnamon, cardamom and salt. Sprinkle bit of mixture over each muffin. Bake for 25 to 30 minutes, or until toothpick inserted at center of muffins comes out clean. Cool in pan for 10 minutes.