Blueberry Muffins with Lemon Cardamom Glaze

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Wow it has been a minute since I posted a sweet recipe! These blueberry muffins scream summer to me, it is perfect for breakfast and or even a snack. This pregnancy has made be crave all things sweets, so weird because with Ahaan I wanted nothing to do with sweets. These muffins turned out really good y’all. Everyone including my FIL and MIL approved them 🙌🏽, thats the real approval stamp. They aren’t too sweet, if you want it to be sweeter you can add more sugar. I hate overly sweet desserts so this works perfectly for me. The gorgeous lemon glaze really brings this together. I may or may not be salivating as I’m typing this 😳. No wonder the muffins were gone in 2 days lol

Also I’m not a big baker so don’t get afraid to try this, because if I can do it you can too!! I’m sure you all will enjoy these! Please tag and share when you and if you do make them.

Stay happy, stay hungry!

Prep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesMakes: 12-16servings


  • 2 cups all purpose flour, leveled off
  • 2 tsp baking powder
  • A pinch of salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 cups fresh blueberries
  • ½ cup milk
  • 1 tsp cardamom
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ tsp orange extract (optional)

Lemon Glaze

  • 1 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • Zest of 1 lemon (optional)
  • 1tsp cardamom powder
  • 1 tbsp milk
  • 1 tbsp butter, melted
  • pinch of salt


  1. Pre-heat the oven to 375 degrees.

    Line the muffin pan with cupcake liners, set-aside until ready to use.

  2. In a bowl swift together flour, baking powder, and salt.

  3. In a stand mixer bowl, beat the butter and sugar for about 2 mixtures.

    Add the eggs one at a time, and then add all the extracts. Mix on low until everything is incorporated. (The batter may be a bit grainy, don’t be alarmed)

  4. Add in flour and milk slowly, on a low speed until it’s combined.

    The batter should be thick, turn off the mixer and fold in blueberries gently.

  5. Scoop the batter into the lined pan.

  6. Bake for 30 minutes, until they are lightly golden brown.

    Let the pan cool for at least 10 minutes, then transfer the muffins to a rack and cool.

  7. For the lemon Glaze:

    In a bowl, stir together the powdered sugar, cardamom, lemon juice, zest, and milk mix well. Then stir in the melted butter and salt.

  8. Drizzle the muffins with the lemon glaze and enjoy!


  • To make it eggless, you can use egg replacer. OR 2 tbsp of flaxseed meal and 6 tbsp of water. (that will make 2 eggs).
  • You can add lemon extract instead of orange as well.
  • These muffins freeze well, so you can freeze your left overs (if there are any)

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