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Healthy Recipes

  • Whole Wheat Blueberry Muffins with Cardamom

Whole Wheat Blueberry Muffins with Cardamom

Recipe adapted from Driscoll’


  • 2 cups whole wheat pastry flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cardamom
  • 1 ¼ cups plain fat-free yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups blueberries


  • Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
  • Whisk together flour, sugar, baking powder, baking soda, and cardamom in a medium bowl until blended. 
  • Whisk together yogurt, eggs, and vanilla in a large bowl until combined.  Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
  • Divide batter evenly between muffin cups, filling each about ¾ full.
  • Bake about 15 minutes until muffins are golden brown and toothpick inserted in the center comes out clean. Cool in pan for 3 minutes. Serve warm or remove to wire rack to cool completely. 

Yield:  Makes 12 servings

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Whole Wheat Blueberry Muffins with Cardamom 120 1 g. .3 g. 0 g. 186 mg.   24 g. 3 g. 6 g.