Spiced Blueberry Muffins

I made these last year (reviewed here) and have been craving them. I'm trying to stock the freezer with quick bites for those times I don't have time to cook, am out of my breakfast yogurt, or just want something different. I made banana pecan muffins a few weeks ago. So, I now have a couple different muffins stocked up. I think I will try some cranberry-citrus ones later this week.


Here is the recipe for the muffins. It's a Cooking Light recipe. I made a few modifications.

I used 1 cup of whole wheat flour in place of 1 cup of the regular flour.
I used brown sugar for half of the sugar.
I used LF cream cheese, because I am not a fan of the FF variety.
I used frozen blueberries (and maybe a few extra ones).
I used 1 t. cinnamon and also added 1/8 t. of ground cardamom.


They are still cooking, but smell wonderful!


The verdict: I can tell they are a slight bit grainier because of the whole wheat flour. Still, the blending of the juicy blueberries with the spiciness of the cinnamon, allspice, nutmeg, and cardamom provides quite a flavor blast. This is recipe I will turn to again and again. I'm wondering how fresh chopped cranberries would work in the same recipe. THAT might be the recipe I make later this week!