Happy Wednesday!
Hope today finds you well. I baked Blueberry Muffins and this time I added green cardamom in the batter mixture and the result is yummo. I also added sour cream for that soft nice cake like texture and honey to enhance the cardamom flavor. Just nice 😊
If you are familiar with Tim Hortons, I wonder if you noticed that their muffins seem smaller these days? Last week we went to Timmies and got a dozen muffins, and TBH they weren't just smaller, but a tad heavier, I was so surprised. Normally bigger and fluffy but last week they were just meh.
I love muffins, hence I have shared bazillion recipes of my muffin cravings. Occasionally we would make a stop at Timmies when I don't feel like baking muffins, but I think imma just keep baking my own as mine is that.....big and fluffy 😁
2 c flour
1 tbsp BP
1 large box of blueberries
1/3 c flour (watch the vlog)
2 egg
1 c milk
1/4 c ghee
1/2 c sugar
2 tbsp sour cream
3 tbsp honey
6 green cardamom pods
In a bowl, mix flour and baking powder set to side
In another bowl, coat blueberries with flour, set to side or you can leave blueberries as is, while adding the 1/3 c flour into the other bowl of dry ingredients
Using a food processor, mix sugar, eggs, honey, ghee, sour cream, milk and cardamom, until combined well, then pour mixture into flour mixture. Mix until just combined, not forgetting to mix in the blueberries
Divide per 1/2 c into greased muffin pan, and bake for 20-30 minutes, depending on your oven, on preheated 350 F
Cool on rack and enjoy!