Spiced Blueberry Muffins

When Blueberries and Cardamom Get It On:

My wife is a known Chaos Shopper.  Also a Chaos Gardener and dare I say… well, you get the idea.  This is another recipe born from the need to clean out the fridge.

In the cozy corners of our kitchen, where vanilla scents linger and muffin tins await, we find the unexpected duo: blueberries and cardamom. Their song is subtle yet enchanting—a  sweet waltz of tartness and warmth.  Let’s dive into the world of Blueberry Cardamom Cream Cheese Muffins.

1. The Blueberry Pop

Blueberries, those plump orbs of summer, burst with juicy sweetness. They’re like Nature’s Boba bubble tea things, each one contains a satisfying  burst of flavor. When folded into muffin batter, they can release their vibrant color, staining the dough with promises of delight (one can mitigate this by freezing them).  Blueberries are the lead singer of our muffin band.

2. Cardamom Melodies

Cardamom, the exotic spice with a floral hint of citrus and pine, drifts into the scene.   It’s the mysterious stranger who sweeps us off our feet.  A pinch of ground cardamom transforms the ordinary into the extraordinary. Its warmth lingers, inviting us to explore deeper flavors.  It’s not just that stuff in the cabinet from that one time you made a curry.  It’s actually widely used in Scandinavian Baking.   It’s like the misunderstood cousin of cinnamon (but not literally). 

3. The Cream Cheese and Streusel Rhythms

Cream cheese swirls through the muffin batter like a funky bassline. It’s the creamy counterpoint to blueberry’s brightness.  Imagine biting into a muffin and encountering a velvety swirl of cream cheese. The tanginess balances the sweetness, creating layers of taste and texture. 

Mix all that with the pleasant melt-in-your-mouth CRUNCH of a buttery Streusel?   Forget about it.  Such amazing contrasts.  All other muffins look at these, and despair.

4. The Recipe

Muffin Ingredients:

• 220 g cups all-purpose flour
• 1 teaspoon baking powder
• 1  teaspoon baking soda
• 1 teaspoon your favorite salt
• 2 teaspoon ground cardamom
• 1/2 cup unsalted butter, softened (112 g)
• 1/2  cup granulated sugar (100 g)
• 1/4 cup light brown sugar, packed (60 g)
• 2 large eggs, at room temp
• 2 teaspoon vanilla extract
• 1/2  cup whole milk
• 1 to 2 cup blueberries, fresh or frozen
• 4 ounces cream cheese (or labneh), cold and small dice

Streusel Topping Ingredients:

• 1/4 cup Butter, cold, small dice (60 g)
• 1/4 cup light brown sugar (60 g)
•  1/2 cup AP Flour (60 g)
• pinch of salt
• dash of cinnamon, optional

Method:

1. Preheat your oven to 425°F (220°C) and butter, spray or  line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, soda, salt, and cardamom, and set aside.
3. In a separate large bowl, or with an electric mixer, “cream” together the softened butter and sugar until light, fluffy and smooth.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
6. Gently fold in the blueberries with a spatula.
7. Fill each muffin cup halfway with batter.
8. Drop a dollop of cream cheese into each cup, then top with more batter.
9. Swirl the cream cheese and batter together using a toothpick.
10. Smoosh together the topping ingredients with your fingers, or a fork,  in a small bowl, pieces should be unevenly sized.
11. Press the Streusel onto the tops of the muffins, and consider maybe some big, decorative sugar.
12. Bake for 5 minutes at 425, then lower the heat to 350 (180 c) for 18-20 minutes or until a toothpick inserted comes out clean.  You might rotate the pan half way around once in the middle somewhere.
13. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack, or just smash them straight into your face.

5. The Grand Finale

As you bite into a warm Blueberry Cardamom Cream Cheese Muffin, close your eyes and you can hear “Non, Je ne Regrette Rien” playing.  Taste the blueberry burst, the cardamom’s warmth, and the cream cheese’s embrace. It’s a flavor symphony—a standing ovation for chaos in the kitchen.

Encore: Baking is Music

In our chaotic kitchen, where recipes collide and flavors freak, we find poetry. Each muffin is a stanza, each bite a verse.  So, let chaos be your muse. Bake, create, and let your taste buds sing.

Bon appétit, flavor poets! 🧁🎶

Feel free to tweak the recipe, and make it your own. Let me know what you do in the comments!  Happy baking, and may your muffins rock! 😊🫐🌟