These blueberry muffins are worth swooning over

After biting into one of these tender, moist muffins, I couldn't help but wonder why every better-for-you muffin I've bought at a store has tasted so heavy and dry — more penance than pleasure. I'm not sure where they are going wrong, but I do know where this recipe goes right.

First, mixing whole-wheat flour with a more tender variety yields just the right texture: soft and cake-like, with a satisfying heartiness. Second, using enough healthy oil instead of butter keeps the saturated fat down without sacrificing the grain-coating tenderness fat provides.

Adding less sweetener and more berries than is typical makes these better for you, without sacrificing taste. And using honey instead of refined sugar not only adds a lovely layer of flavour, it helps keep the crumb extra moist. (You could keep the muffins refined-sugarfree if you prefer, but I think it is worth the flourish to sprinkle the tops with crunchy coarse sugar.)

I seasoned these with ground cardamom, which has a heady, fruity aroma that hits you before you even take a bite, and ultimately heightens the flavours of the honey and bursting baked blueberries. But if you want to switch things up, the muffins are also excellent with 1 tsp (5 mL)

of finely grated lemon zest instead of the spice.

Either way, these muffins are a swoon-worthy experience.