Chef Katie Porter and her friendly helper make some easy blueberry muffins.
Blueberry Lemon Muffins
- 1 cup all-purpose flour
- ¾ cup whole wheat flour or whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- ½ tsp ground cardamom
- 1/3 cup butter, melted
- 1/3 cup maple syrup
- 2 eggs
- Zest of 1 lemon
- 1 cup plain whole milk yogurt
- 2 tsp vanilla
- 1 cup blueberries, fresh or frozen
Preheat oven to 400F. Grease a 12 regular-sized muffin pan. Mix the flour, baking powder, baking soda, salt, and spices in a medium bowl. Mix the butter, maple syrup, and eggs in a small bowl, then add to the flour. Mix in the yogurt and vanilla, then the blueberries. Scoop evenly into the prepared pan and bake for 16-19 minutes.