One of my proudest accomplishments while on maternity leave was managing to whip up moderately complicated recipes when June was napping. While I usually find cooking under pressure a little stressful, I loved how these kitchen challenges kept me on my toes and put my organizational skills to the test (Hello, mise-en-place!). Or maybe I was too sleep deprived to think clearly…
One of the most delectable baking-while-the-baby’s-napping creations were these Blueberry Sour Cream Cardamom Muffins. The original recipe by Eugenia Bone for Food & Wine magazine calls for cinnamon in the streusel topping and lemon zest in the batter; however, I swapped both out in favor of the warm, sweet scent of cardamom. The spice pairs beautifully with blueberries and makes streusel sing.
I didn’t manage to capture my usual step-by-step photos (that would’ve been too ambitious an endeavor), but this muffin doesn’t require much hand-holding. “Dry” ingredients are combined with “wet” ones (some lumps are a good thing), streusel is prepared and sprinkled on top, and everything is baked until done. Eat ’em warm from the oven, or if you’re in a similar boat, while the baby’s down for a nap.
