Blueberry Cardamom Muffin with Yogurt

Today I tried this recipe using the left over plain greek yoghurt in the fridge. It turns out surprisingly good. Its not a fluffy, light kind of muffin. Instead, its pretty heavy, dense and moist. Perfect kind of muffin for breakfast. I am not a big fan of sweet breakfast, but this muffin has the perfect taste of sweetness. The hint taste of the cardamom goes very well with a cup of morning tea or coffee. 

Ingredients:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1/2 tablespoon salt
1 1/4 cups plain yogurt
1 large egg plus 1 large egg white
1 teaspoon vanilla extract
1 1/2 cups frozen blueberry (you can use the fresh one too but be very careful when folding it into the batter)

1. Preheat oven to 375°F
2. Line 12-cup muffin pan with paper liners
3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cardamom and salt until blended.
4. In a large bowl, whisk together yogurt, egg, egg white and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in gently the blueberries until evenly mixed. Batter will be thick, do not over stir.
5. Divide batter evenly to fill each muffin cups about three-fourths full. Bake for 12 minutes. Rotate pan and continue to bake about 12 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean.
6. Cool in pan 3 minutes. Serve warm with a glass of your favorite breakfast drink, in my case, its a cup of jasmine tea.

Happy cooking!!

PS: store the left over muffins in an air-tight container and put it in the fridge. Simply reheat it for a few seconds in the microwave before serving.