Episode 142 - Blueberry Muffins

The.Aubergine.Chef's picture

Feb. 13, 2014

I'm getting back into groove of blogging and recording episodes with this great and very simple blueberry muffin recipe.


Cardamom pods 4 ((or 1/4 teaspoon powder))
Granulated sugar 13 1/3 Ounce
Salt 1/4 Ounce
Ground nutmeg 1/4 Teaspoon
Whole egg 5 1/3 Ounce ((about 3, at room temperature))
Melted unsalted butter 12 Ounce
Vanilla extract 2 Teaspoon
Water 10 Ounce ((at room temperature))
All purpose flour 718 Gram , sifted ((1 pound 9 1/3 ounce))
Baking powder 1 Ounce , sifted
Other ingredients
Frozen blueberries 8 Ounce
All purpose flour 1 Tablespoon
Demerara sugar 10 Ounce (Optional)



1. Dry roast the cardamom pods over medium flame until brown all over. Allow to cool and then break up with mortar and pestle. Separate the husk and grind the brown inside bits.

2. Preheat oven to 375-400 degree F.

3. Line muffin pan with cupcake liner.


4. In electric mixer bowl, combine sugar, salt, nutmeg, and cardamom. Run on low speed to blend together.

5. Add egg, melted butter, vanilla, and water. Beat after each addition.

6. Add flour and baking powder. Beat on low just until combined.

7. Toss blueberries with a small amount of flour and add to the batter. Fold to combine. Fill muffin grooves with batter, about of the way up and sprinkle demerara sugar on top.

8. Pop the pan in oven and bake for 20 minute or until light brown on top. Remove from oven and let cool completely.


9. Serve and enjoy!


You can add any kind of berries and nuts into the muffin.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 18

Nutrition Facts

Serving size

Calories 447Calories from Fat 146

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 291 mg12.13%

Total Carbohydrates 70 g23.3%

Dietary Fiber 1 g4%

Sugars 38 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet