Blueberry cardamom streusel muffins are the perfect morning treat. 

Wild Maine blueberries are the best for making cupcakes, muffins and pancakes. They're smaller than regular high bush berries and pack a concentrated punch of flavor in each bite. 

We have a small patch of wild blueberries on our property, but I also like to buy enough from a local blueberry farm to last through a year of making jam, blueberry pies, muffins and whoopie pies. I freeze whatever won’t be used right away. 

If you don't live in Maine or near a blueberry farm, you should be able to find Maine blueberries at your grocery store in the freezer section, but if not, you can substitute regular berries. 


And yes, this is a LOT of berries in this recipe, but really, what are blueberry muffins if not bursting with the sweet, juicy berries? 

The streusel topping, while nice, is completely optional, although I highly recommend it. But the muffins will be delicious either way. 

I use cardamom in this recipe, but if you don't have any (why not????!!!) you can sub in cinnamon instead. You'll get a very different flavor profile than the cardamom, but it will be more traditional. 

I just love the subtle flavor of cardamom that is sort of unexpected. It's not quite as "in your face" as cinnamon can be.

(Scroll down for the printable recipe card)

Blueberry Cardamom Streusel Muffins

Makes 12 muffins.

1 3/4 cups Maine blueberries, fresh or frozen
2 cups flour plus 1 Tablespoon, divided
1 cup milk, room temperature
1 teaspoon lime juice plus zest from one lime (about 2 teaspoons)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cardamom 
1/4 teaspoon Kosher salt
2 eggs, at room temperature
4 tablespoons butter, melted
4 tablespoons cooking oil
1/4 cup sugar
1/4 firmly cup packed light brown sugar
2 teaspoons vanilla bean paste

For the streusel topping

1/3 cup flour
1/3 cup sugar
3 tablespoons butter, at room temperature
1/8 teaspoon cardamom
Pinch of Kosher salt

Preheat the oven to 400 degrees. Line a 12-cup muffin tin with paper liners or grease bottoms and sides of cups. 

Combine the milk and lime juice in a small bowl. Let stand for 5 minutes until curdled. 

Toss the blueberries in a separate small bowl with the tablespoon of flour to coat the berries evenly. Set aside.

Whisk the remaining flour, baking powder, baking soda, cardamom and salt in a small bowl. 

In a large mixing bowl whisk the eggs, then whisk in the butter, oil, sugar, curdled milk, vanilla and lime zest until combined. Stir in the dry ingredients until just combined, a few lumps are okay, then gently fold in the floured blueberries. 

Using a 2” ice cream scoop or spoon, divide the batter between the muffin cups, filling each with about 3 tablespoons of batter or about 3/4 full. 

To make the streusel topping

Mash the streusel topping ingredients in a small bowl with a fork until combined and crumbly.

Sprinkle the streusel over the tops of the muffins, pressing lightly to adhere. 

Bake the muffins for 5 minutes, then without opening the oven door, reduce the temperature to 350 degrees and bake until the tops are lightly browned, spring back when pressed, and a toothpick inserted in the center comes out clean, another 15 to 18 minutes. 

Cool the muffins in the pan on a wire rack for 5 minutes, then remove to the rack to cool completely.

Recipe adapted from The Fresh Eggs Daily Cookbook (HarperCollins, 2022)






©2026 Fresh Eggs Daily by cookbook author and certified Le Cordon Bleu recipe developer Lisa Steele. All rights reserved.