Blueberries and almonds are probably my top go-to flavors when baking. To me, they give a nice healthy aspect to baking, offsetting the butter and sugar and processed carbs. So in true Vanilla Whisk fashion, I present my Whole Wheat Blueberry Cardamom Muffins that are healthier and still just as yummy as regular blueberry muffins. A balance of sweet, ripe blueberries with the mellow taste of whole wheat (oh and it’s a whole wheat – all purpose blend, so don’t worry about a dry muffin), and a dash of cardamom to give it a kick, wouldn’t you want to start your morning off with this muffin?
With a cup and a half of fresh blueberries, each bite is a flavor blast! You can also use frozen berries, but for that burst of blueberry and a lightness in the bread, fresh is the way to go. Plus, if you’re reading this recipe as I publish it, it’s just about to be summer and blueberries are starting to fill the grocery stores at lower prices and larger containers. We may have stock piled toilet paper and rice in this pandemic, but don’t mind me as a I stock pile blueberries to snack on for the rest of berry season!
If you’re interested in other blueberry recipes, here’s a few more:
Whole Wheat Blueberry Cardamom Muffins
Ingredients
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cardamom
- 1/4 tsp salt
- 1-1/2 cup fresh blueberries
- 2 Tbsp oil
- 1/3 cup sugar
- 1 large egg
- 2/3 cup soy milk
- 1/2 tsp vanilla
- 1 Tbsp brown sugar (optional)
Instructions
- Preheat the oven to 350ºF. Prepare the muffin pan: either line with liners or grease the cups.
- In a medium bowl, combine the dry ingredients (flours, baking soda, cardamom, salt). Then toss in the blueberries.
- In a separate bowl, mix the wet ingredients (sugar, oil, egg, soy milk, vanilla).
- Gently fold in the wet ingredients into the dry, careful not to squash any blueberries.
- Spoon the batter into a muffin pan. Top with brown sugar, if desired. Bake for 30 min or until toothpick comes out clean.
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