Blueberry Lemon Cardamom Mini Muffins with Honey

Blueberry Lemon Cardamom Mini Muffins with Honey

Blueberry Mini Muffins Stock Food Photo

© Nicole Branan

Blueberry Lemon Mini Muffins Stock Food Photo

© Nicole Branan | Image ID: 33-952

Full Size Image Dimensions: 4010 pixels by 6016 pixels

 
Glazed Blueberry Lemon Mini Muffins Stock Food Photo

© Nicole Branan | Image ID: 33-950

Full Size Image Dimensions: 3843 pixels by 5764 pixels

 

Image Descriptions: Star-shaped blueberry lemon mini muffins with lemon glaze in a bright setting. 

Image Keywords: berry, fruit, icing, high key, star, pastry, baked, sweet, dessert, food, vertical, overhead, whisk, paper, baking paper, marble, white, stock food photo, stock food image, stock photography, food photography

 

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Recipe Notes: The flavor combination in these moist and delicious muffins was inspired by my lemon cardamom mini bundt cakes but in the recipe here I used honey instead of sugar because I really like its taste in combination with fruit.  

Cup per cup honey is sweeter than sugar so I used less and because honey adds liquid I didn't add any milk or buttermilk to the recipe. Other than that I prepared the recipe in the same way I would have done with sugar; I just creamed the butter with the honey and then added the remaining liquid and dry ingredients.

 

Blueberry Lemon Cardamom Mini Muffins with Honey

(by Nicole Branan)

This recipe makes about 12 mini muffins (1.5 – 2 tablespoons batter for each muffin, depending on the type of pan you’re using).

Ingredients:

For the muffins:

  • 0.5 cup all-purpose flour 
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon ground cardamom 
  • 1/8 teaspoon salt 
  • 4 tablespoons honey
  • 4 tablespoons unsalted butter, softened
  • 1 egg
  • 1 tablespoon lemon juice 
  • 1/4 cup fresh blueberries, roughly chopped

For the glaze:

  • 5 tablespoons powdered sugar
  • 1 tablespoon lemon juice

 

Directions:

For the muffins:

  • Grease the mini muffin pan.
  • Heat the oven to 325 degrees F.
  • Whisk flour, baking powder, cardamom and salt together in a bowl. Set aside.
  • With an electric mixer beat honey and butter together until creamy.
  • Beat the egg into the butter mix.
  • Gradually beat in the dry ingredients, then the lemon juice.
  • Fold in the blueberries, then divide the batter into the pan, filling each cavity about 3/4 full.
  • Bake the muffins until an inserted toothpick comes out clean (about 20 minutes). 
  • Let the muffins cool in the pan, then unmold them.

For the glaze:

  • Whisk the sugar into the lemon juice and drizzle over the muffins.  

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