Blueberry Swirl Muffin

I have tried every Blueberry Muffin recipe out there, and this one is the best. The blueberries are cooked and smashed into a jam, and the whole blueberries give an old fashion muffin feel, at the

same time, the blueberry jam boosts the flavor assuring a creamy, sweet bite.

The lemon zest brightens and pulls everything together into a moist, flavorful muffin that you will be proud to serve your family and friends.
Did I mention they are fun to make? Who doesn’t love swirling the blueberry jam? Our God Son is four years old, and he loves to help swirl the jam while balancing himself on the step stool that enables him to see over the counter. It is fun to see him enjoy learning to bake.
It’s so satisfying to look at these beauties come from the oven.
Have a try at these delicious Blueberry Swirl Muffins. Have fun and enjoy.

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Blueberry Swirl Muffins

The lemon zest brightens this wonderful muffin. The swirl is made by cooking down half of the  blueberries into a sweet syrup. The remaining blueberries create a great texture.  This recipe will go into your weekend breakfast rotation. 

Course Breakfast

Cuisine American

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 12 muffins

Calories 285 kcal

Author Doug Bakes Staff

Ingredients

• 1/2 Cup Sugar
• 1 Lemon
• 2 Cups Fresh Blueberries
• 1 1/4 +1 Cups / Teaspoon Sugar
• 2 1/2 Cups Flour
• 2 1/2 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 2 Eggs Large
• 4 Tablespoons Butter Unsalted
• 1/4 Cup Vegetable Oil
• 1 Cup Buttermilk
• 1 Teaspoons Vanillia

Instructions

1. Preheat oven to 425 degrees and spray muffin tin with cooking spray.
   
2. In small bowl, melt butter and set aside to cool.
3. Topping: Grate 2 teaspoons of lemon zest into a small bowl. Stir in 1/2 cup of sugar and combine.
   
4. Muffins: In a saucepan, bring blueberries and sugar to a simmer over medium heat. Cook the berries mashing them with a wooden spoon and stirring until berries have broken down and the mixture reduces to 1/4 cup, about 5-6 minutes.
5. Transfer to a small bowl and let cool for 15 minutes.

6. Whisk remaining 1 1/4 cups of sugar and eggs in a medium bowl until thick, about 45 seconds.

   
7. Slowly whisk melted butter and vegetable oil until combined. Whisk in buttermilk and vanilla until combined.
   
8. Using a rubber spatula, fold egg mixture and 1 cup blueberries into the flour mixture until just moist. The batter will be lumpy, and flour will be visible. Do Not Over Mix.
   
9. With an ice cream scoop, divide batter amongst the prepared muffin cups. The mixture should fill cups slightly mounded.
   
10. Spoon teaspoon of cooked berry mixture into the center of each muffin.
    
11. Using a skewer, slowly swirl the berry filling into the batter in a figure eight motion.
    
12. Sprinkle muffins with lemon-sugar.
    

13. Bake until muffin tops are golden and just firm. 17-19 minutes, rotating halfway through.

    

14. Cool in tin for 5 minutes before transferring to a wire rack.