5 from 9 votes
Blueberry Swirl Muffins
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
Course:
Bread
Cuisine:
American
Ingredients
Lemon Sugar:
- ⅓ cup white sugar
- 1½ tsp lemon finely grated zest
Blueberry Swirl Muffins:
- 2 cups blueberries fresh, picked over, divided
- 1⅛ cups + 1 teaspoon white sugar divided
- 2½ cups flour
- 2½ tsp baking powder
- 1 tsp table salt
- 2 egg large, room temperature
- 4 tbsp butter unsalted, melted and cooled slightly
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1½ tsp vanilla extract
Instructions
- Make the lemon sugar by stirring the white sugar with the lemon zest together in a small bowl; set aside.
- Make sure the oven rack is in the upper-middle position. Preheat the oven to 425 degrees and coat a muffin tin with cooking spray.
- Make the jam by bringing 1 cup of blueberries and 1 teaspoon of sugar to simmer in a small saucepan over medium heat.
- Cook, mashing the berries with a spoon several times and stirring them frequently, until the blueberries have broken down and the mixture is thickened and reduced to about 1/4 cup, about 6-8 minutes. Transfer jam to a small bowl and cool to room temperature.
- Make the muffins by whisking the flour, baking powder and salt together in a large bowl.
- In a separate bowl, whisk the sugar and eggs together until thick and creamy, about 45 seconds.
- Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined.
- Using a rubber spatula, fold the egg mixture and blueberries into the flour mixture until just moistened. Don't overmix.
- Divide the batter evenly in the prepared muffin tin. Batter should fill the cups and be slightly mounded.
- Spoon a teaspoon of the cooled jam in the center of each mound of batter. Using a wooden skewer, gently swirl the berry jam into batter using figure-eight motion.
- Sprinkle the lemon sugar evenly over the muffins.
- Bake until the muffin tops are golden and just firm, 16-18 minutes, rotating muffin halfway through baking time.
- Remove and cool muffins in the tin for 5 minutes before transferring to a rack to cool for another 5 minutes.
- Serve and enjoy.
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