Vanilla Spiced Blueberry Muffins
Soft, tender, and filled with rich blueberry flavor, these muffins are the kind of baked treat that makes an ordinary morning feel a little slower and more thoughtful. Swirls of East Texas Blueberry Jam run through every muffin, while warm cardamom and a finishing sprinkle of Vanilla Spiced Sugar add just enough depth and sweetness to make them feel special. Fresh from the oven, the tops turn lightly crisp and golden while the centers stay soft and full of jammy pockets throughout.
Serves: 12 muffins
Prep Time: 20 minutes
Bake Time: 15–18 minutes
Ingredients
- 2½ cups all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon kosher salt
- 1½ teaspoons baking powder
- ½ teaspoon ground cardamom
- ½ cup whole milk
- ½ cup sour cream or plain yogurt
- ¼ cup neutral oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup New Canaan Farms East Texas Blueberry Jam
- New Canaan Farms Vanilla Spiced Sugar, as topping
Serve With: Coffee, tea, fresh fruit, or an extra spoonful of East Texas Blueberry Jam.
Directions
- Preheat the oven to 400°F and line a muffin tin with paper liners or lightly coat with baking spray
- In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and cardamom.
- In a separate bowl, whisk together the milk, sour cream, oil or melted butter, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; the batter should remain slightly lumpy.
- Fill each muffin cup halfway with batter. Spoon about 1 teaspoon of the blueberry jam into each cup. Add more batter until the cups are about three-quarters full, then top each muffin with another small spoonful of jam. Use a skewer or knife to gently swirl the jam into the batter.
- Sprinkle the tops generously with Vanilla Spiced Sugar.
- Bake for 15–18 minutes, until the muffins are puffed, golden, and set in the center.
- Let cool in the pan for several minutes before transferring to a wire rack.
Storage Tip: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving for the best texture.
