Hello and happy happy Monday! How was your weekend? Mine was very low key…so low key I wasn’t even on social media much and on Saturday, I didn’t even get out of my PJs until 4pm! Sometimes you just need a break you know?! But today I’m back at the grind and I wanted to share these delightful little muffin-gems that I made over the weekend {just cause it was low key doesn’t mean I didn’t bake…}. I mean, there’s something so comforting about a good blueberry muffin, amiright? Blueberry is almost always my first choice of muffin flavor if I’m going to buy one from a store or bakery and I used to LOVE the betty crocker blueberry muffins growing up. You know the ones…they came with the blueberries in the can that you drained and then mixed into the boxed mix. Sigh, nostalgia.

Now, when I set out to bake these muffins, I didn’t want to re-create the betty crocker experience, because let’s be honest: nothing is ever as good as an adult as it was in your childhood. I mean think about it…boxed mac & cheese, spaghetti-o’s, HOTDOGS….and yes, those little blueberry muffins my mom made on sundays. So while not trying to re-create, I definitely wanted something that *felt* like my childhood. Ya feel me?

So I went on my search around the inter-webs to find new inspiration and ideas for these muffins cause I knew I didn’t just want them to be “plain-Jane” blueberry muffins and I captured ideas from multiple places.  Smitten Kitchen has a wonderful recipe and some great spice selections that I definitely incorporated — hint: the hidden spice in these muffins is a bit of ground coriander. It lends a nice lemon back-drop to the blueberries, because Lemon + Blueberry = Life.

I also took some inspiration from the Kitchen Confidante for the streusel topping and from Jo Cooks for the base recipe. I also jazzed these muffins up by including some cinnamon and cardamom in both the topping and the batter itself. Yum!

I love taking inspiration from other folks and I hope you take inspiration from what I make and make it your own. Experiment with spices and other flavors to really make these muffins different and uniquely yours!

Happy Baking!

XO,

Danielle

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Spiced Blueberry Muffins

Wrap yourself in a blanket of spices and curl up with these spiced blueberry muffins, delightful for breakfast or as a snack -- be careful, you'll be addicted in no time.  

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 20 Muffins

Ingredients

• 1/2 Cup butter softened
• 3/4 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp Cinnamon
• 1/2 tsp Cardamom
• 1/2 tsp Coriander ground
• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups blueberries

For the Topping:

• 1/4 cup granulated sugar
• 3 tsbp brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoons ground cinnamon
• 1/4 tsp cardamom
• 1/4 tsp coriander ground
• 1/4 cup 4 tablespoons cold unsalted butter, grated or cut into small cubes

Instructions

Instructions

1. Preheat oven to 400 F degrees. Grease and flour your muffin pans or use muffin liners.
2. In the bowl of your mixer add the butter which should be at room temperature and the sugar and beat on medium until light and fluffy. Add the eggs one at a time and continue mixing until well combined. Add the vanilla and almond extract.
3. In a large bowl mix the flour, spices, baking powder, baking soda and salt. Alternate adding the flour mixture and buttermilk to the egg mixture and mix until just incorporated. The mixture should quite thick. Toss the blueberries in a little bit of flour, so they don't sink to the bottom of the muffins, and add to the batter and using a spatula stir until the blueberries are incorporated in the batter.
4. Using a 1.5 inch scoop, fill the muffin cups 2/3rd of the way with the batter. Sprinkle muffins with topping (see below) and Bake for 18-20 minutes or until nice and golden brown.
5. Remove from oven and cool in pans for 10 minutes, then turn out on to a cooling rack and cool completely. Serve immediately or store in an airtight container for up to 3 days.

For the Topping:

1. In a small bowl, stir together the sugar, flour and cinnamon with a fork. Drop in the butter, and using your fingers, a pastry cutter or two forks, cut the butter into the sugar mixture until you have crumbs. Sprinkle liberally on top of muffin batter.