I made these twice in quick succession because I needed the combination of lemon and cardamom with the density that yogurt provides a muffin to work! Borrowed from Michael Smith’s book, ‘Farm, Fire & Feast’, I found the amounts a little off for what I’m used to so I skipped the streusel and lightly adjusted a couple of things and ended up with 12 large (beautiful!), very tasty muffins – enjoy!
10 T. butter – melted over medium-high heat and gently swirled until the water evaporates and it browns lightly – set this aside
2 1/4 c. flour AND 3/4 c. sugar
1 T. EACH cardamom AND baking powder
1/2 t. salt
3 eggs AND 1 T. vanilla
zest from 1 large lemon (about 1 tablespoon)
1 c. full-fat plain yogurt – if it’s really thick you may need a titch of milk to loosen the batter
2 c. fresh or frozen blueberries – though frozen are easier to stir in
Preheat the oven to 350 and lightly spray a 12 cup muffin tin.
Assuming your butter is now browned and waiting for you (and cooling a bit), whisk together the flour, sugar, cardamom, baking powder and salt in a small bowl and set this aside for a moment as well.
In a large bowl, whisk together the eggs, vanilla and zest, then add in the yogurt and whisk until smooth. Scrape in the brown butter along with all of the bits and whisk well to combine.
Add about half of the dry mix and use a spatula to stir until the batter is smooth and then add in the remaining flour mix and stir until well combined – this is where you may need a splash of milk. Fold in the blueberries and then divide the batter evenly among your 12 prepared cups. The batter will be thick and the cups will be full. Bake for about 30 minutes until the tops are a light brown and the middles all bounce back to a light touch.
Allow the muffins to rest in their tin for about 5 minutes before turning them out onto a rack to cool completely. These freeze really well, but as with everything freshly baked, they’re pretty darn amazing warm from the oven.