Blueberry-lemon muffins with cinnamon-cardamom swirl from Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More (page 268) by Irvin Lin

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Notes about this recipe

  • TrishaCP on February 09, 2019

    I am a cardamom fan, and I enjoyed these muffins. (I used the specified amount but my cardamom wasn’t terribly fresh.) I didn’t do a good job with evening out the spiced batter with the rest of it- there wasn’t enough to easily make a checkerboard and the instructions should have said to start with the plain batter (since there is more of it). So not sure that I would bother with that step in the future. (I’m guessing it was simply added to tie in with the theme of the book!) I also subbed in 1/2 cup of oat flour for the white.

  • meggan on January 20, 2019

    I think I would use melted butter next time instead of the oil. They are fine but nothing special.

  • Kinhawaii on October 22, 2018

    Very nice muffins but if you aren't a cardamom fan, I would greatly reduce the amount or eliminate it.

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