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Blueberry Chai Muffins Photo

Blueberry Chai Muffins Recipe

Jocelyn Brubaker
Blueberry Chai Muffins have a beautiful cinnamon, orange, and cardamom flavor. What a great way to greet the morning!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Cuisine Blueberries
Servings 16 1 muffin
Calories 218 kcal

Ingredients
  

  • 1 cup Granulated Sugar
  • 1/2 cup Oil
  • 2 Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Orange Extract
  • 1 cup Sour Cream
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Cardamom
  • 1/4 teaspoon Ground Cloves
  • 2 cups Fresh Blueberries

Instructions
 

  • Preheat the oven to 400°F. Spray a muffin tin with nonstick spray or place cupcake liners in 16 cavities.
  • Beat the sugar and oil until it looks like wet sand.
  • Add the eggs, extract, and sour cream and beat again.
  • Stir together the flour, baking soda, baking powder, salt, and spices.
  • Slowly add to the wet mixture until everything is mixed in.
  • Stir in the blueberries gently.
  • Spoon the mixture evenly into the prepared pan.
  • Bake for 18 minutes, or until a toothpick inserted in the center of one comes out mostly clean.
  • Remove the pan from the oven. Let the muffins cool in the pan for 2 minutes, before gently removing them to a wire rack.
  • Cool completely before storing in a loosely sealed container.

Notes

  • You can use frozen blueberries in place of the fresh berries. It will cause the batter to be streaked with purple though. They also may need to bake an additional 1-2 minutes longer.

Nutrition

Calories: 218kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 2gSodium: 120mgFiber: 1gSugar: 14g
Keyword Baked, Baking, Blueberries, Breakfasts, Brunches, Chai, Easy, Family Meals and Snacks, Muffins
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