Whole-Wheat Blueberry Muffins with Honey and Cardamom

Either way, these muffins are a swoon-worthy experience that’s in a different class entirely from the healthful muffins you have probably tried before. If you know of a shop that makes them this good, please let me know. Until I find one, I’ll stick to baking my own.

Storage: The muffins can be refrigerated in an airtight container for up to 3 days, or individually wrapped and frozen for up to 3 months.

Servings: 12 (muffins)

Total: 1 hour

Ingredients

½ cup (120 milliliters) neutral oil, such as grapeseed or canola, plus more for brushing the pan

1 cup (125 grams) whole-wheat flour

¾ cup (94 grams) whole-wheat pastry flour, white whole-wheat flour or all-purpose flour

1 ½ cups (212 grams) fresh or frozen (unthawed) blueberries

1 ½ teaspoons baking powder

1 ¼ teaspoons ground cardamom

½ teaspoon baking soda

¼ teaspoon fine salt

2 large eggs, at room temperature

½ cup (170 grams) mild honey

½ cup (123 grams) plain full-fat or low-fat yogurt

1 teaspoon vanilla extract

3 teaspoons demerara or turbinado sugar (optional)

Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Lightly brush a 12-cup muffin tin with oil.

Step 2

Note: Ingredients may have been altered from the original.

Directions at getpocket.com

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