These blueberry muffins are cozily packed with all the chai spices and bake domed to perfection, like your favorite bakery muffins. Top with an optional blueberry compote for an even more blueberry-packed, flavor bite in what is soon to be your new go-to muffin recipe.
Yields: 15 muffins
Equipment
- Mixing Bowls
- Spatulas
- Whisk
- Fine Mesh Sieve
- 12-cup Muffin Pan
- Muffin Liners or Parchment Paper
- Measuring Cups
- Measuring Spoons
- Pot
- Spoon
- Ingredients
Ingredients
MUFFINS
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups fresh or frozen blueberries
- 2 tablespoons coarse sugar optional for topping
BLUEBERRY COMPOTE (optional)
- 1 cup frozen blueberries
- 2 tbsp granulated sugar
- 3 tablespoons fresh orange juice approx. half a medium orange
Instructions
MUFFINS
- Preheat oven to 375F and line a 12-cup muffin tin with paper liners
- If you want an extra chai flavor, make your chai-infused milk now (otherwise skip this step). Bring your one cup of milk to a simmer in a small pot and add one tablespoon of loose-leaf chai tea (or one tea bag). Steep for 5 minutes, then strain out the tea and allow the milk to cool to room temperature
- In a large bowl, sift together your flour, baking powder, baking soda salt, and all of the spices (cinnamon, ginger, cardamom, cloves, black pepper, allspice, and nutmeg). Set aside
- In a separate bowl, whisk together your melted butter and sugar. Add in your eggs, whisking well, and then your vanilla extract and milk, until combined
- Add your dry ingredients to the bowl with your wet ingredients and use a spatula to stir together until just combined. Be careful not to overmix, which can result in dense muffins. The batter will be a little lumpy
- If using frozen blueberries, toss them with a tablespoon of flour to help prevent them from sinking. Add your blueberries to your batter and fold in with your spatula
- Fill each muffin cup almost to the top, which will help you get those bakery-style domed tops, and sprinkle with coarse sugar
- Bake for 18-20 minutes, rotating halfway, until a toothpick inserted comes out clean or with just a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely
COMPOTE
- Place blueberries, sugar, and juice in a small pot over medium-high heat, stirring occasionally, and bring to a gentle boil
- Reduce heat to a simmer and thicken for about 12-15 minutes, stirring often. The compote will thicken as it cools so don’t over-thicken in the pan, you want it to have a run to it after it cools and sets (this is not jam!)
- Remove from the heat and pour into a bowl or jar to cool. If making ahead, cool to room temperature, cover, and place in the fridge
Notes
*If you have a chai spice blend already made, omit the listed spices and simply use two teaspoons of your blend instead! You can also add an additional teaspoon for even more spice action.
*If you want a deeper chai flavor, infuse your milk with chai tea. See notes in this post above for instructions!
*Fill each muffin tin almost to the top! This is how you will get those beautiful domes to appear.
*Don’t overcook your blueberry compote in the pot, remember that it will thicken as it cools so 12-15 minutes of cooking time is sufficient for it to thicken before transferring it to a bowl or jar.
