Blueberry Cardamom Muffins

3.8 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 128.0
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.3 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Blueberry Cardamom Muffins calories by ingredient
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These are so delicious you should make a double batch so you can freeze some for later or share with friends. I normally substitute the sugar with splenda for less calories. These are so delicious you should make a double batch so you can freeze some for later or share with friends. I normally substitute the sugar with splenda for less calories.
Number of Servings: 20


    1 cup almonds
    2 cups frozend blueberries
    2 cups flour
    1 cup sugar/splenda
    2 tsp cardamom
    2 tsp baking powder
    1/2 tsp salt
    1 cup vanilla soy milk lite
    1/2 cup unsweetened applesauce


Preheat oven to 350 degrees F. Put the muffin liners in the muffin tin. Pulverize the almonds to dust and place in a large bowl. Take 1 1/2 cups flour and add to the almonds. Add the baking powder and sugar and whisk to blend throughout. In a spice grinder mix the salt and cardamom before whisking into the almond/flour mixture. Make a well in the flour mixture and add the milk and applesauce. Take the remaining 1/2 cup of flour and place in a separate bowl with the frozen blueberries. Mix the blueberries and remaining 1/2 cup flour until all the blueberries are coated with flour. This helps the berries to separate and slightly holds back the blue color seeping into the batter, but not by much! Now add this on top of the applesauce and milk and stir until just mixed. DO NOT over mix or you will not get fluffy muffins. Fill the liners 3/4 full and bake for approximately 30 minutes.

These muffins freeze well and make a sound breakfast or snack decision. My entire family gives this a solid 4 star rating and my co-workers enjoyed it as well. I hope you take the time to make and share this recipe with your family and friends.

Number of Servings: 20

Recipe submitted by SparkPeople user AMYBURNS1999.

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Member Ratings For This Recipe

  • Excellent idea - 11/23/19

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  • Very Good
    Good! - 10/20/19

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  • I used ground almond flour from the health food store. Used regular milk for the soy juice.I may try other berries next time. - 4/13/19

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  • thanks - 9/12/17

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  • As with all artificial sweeteners, Splenda will not reduce your caloric intake, in fact, it will add weight to your body. It stops you from metabolizing fat. Do some Google research please, and protect yourself and loved ones from these toxic chemicals. - 12/4/12

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  • Very Good
    I subbed 1 cup of vanilla protein shake mix (Trader Joe's) for half the flour & organic fat free milk for the lite soy. Also, used a frozen mix of blueberries, raspberries & blackberries. I'm making them again tonight for co-workers who really liked them. - 11/28/12

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  • Incredible!
    OMG these were awesome!! Light and not flat like a lot of vegan muffins. I used spelt flour, and it only made 12 muffins, but other than that this recipe is great! I will make this OFTEN! and maybe substitute other fruit occasionally. - 6/19/09

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  • Very Good
    What a lovely breakfast muffin! - 7/30/08

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  • Once my boyfriend and I eat our way through the muffins we have now, I am going to make these! They sound delicious! I think I will sub. the flour with whole wheat flour, though! - 7/11/08

    Reply from AMYBURNS1999 (1/9/09)
    Were you able to sub the flour? Normally when I'm wanting to add whole wheat, I stick to only subbing half the amount of flour for whole wheat. Did it taste great?

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  • Incredible!
    Very delicious! - 7/3/08

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