May 2015

Blueberry Sour Cream Cardamom Muffins

Blueberry Sour Cream Cardamom Muffins

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.

For topping

  • 1/2 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons cardamom

For muffins

  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon cardamom
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 tablespoon unsalted butter, melted
  • 1 rounded cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 rounded cup frozen blueberries

Preheat the oven to 375°. In a medium bowl, combine the ingredients for the topping. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

Butter a 12-cup muffin pan. In a medium bowl, whisk 1 1/2 cups of flour with the cardamom, baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream and vanilla until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.

Fill the muffin cups three-fourths full of batter and sprinkle with the topping. [Note: the batter will be super-thick]. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

Makes 12 muffins

Recipe adapted from Food & Wine.

Mmm, muffins:

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