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Ken Holmen, MD
President and CEO

Whole Wheat Blueberry Muffins with Cardamom

Published in Recipes Author: CentraCare

Recipe adapted from Driscoll’


  • 2 cups whole wheat pastry flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cardamom
  • 1 ¼ cups plain fat-free yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups blueberries


  • Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
  • Whisk together flour, sugar, baking powder, baking soda, and cardamom in a medium bowl until blended.
  • Whisk together yogurt, eggs, and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
  • Divide batter evenly between muffin cups, filling each about ¾ full.
  • Bake about 15 minutes until muffins are golden brown and toothpick inserted in the center comes out clean. Cool in pan for 3 minutes. Serve warm or remove to wire rack to cool completely.

Yield: Makes 12 servings

Nutrition Information Per Serving
  • Calories: 120
  • Fat: 1 g.
  • Sat. Fat: .3 g.
  • Trans Fat: 0 g.
  • Sodium: 186 mg
  • Carbs: 24 g.
  • Fiber: 3 g.
  • Protein: 6 g.