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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.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 285 kcal
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
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Preheat oven to 425 degrees and spray muffin tin with cooking spray.
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In small bowl, melt butter and set aside to cool.
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Topping: Grate 2 teaspoons of lemon zest into a small bowl. Stir in 1/2 cup of sugar and combine.
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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.
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Transfer to a small bowl and let cool for 15 minutes.
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Whisk remaining 1 1/4 cups of sugar and eggs in a medium bowl until thick, about 45 seconds.
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Slowly whisk melted butter and vegetable oil until combined. Whisk in buttermilk and vanilla until combined.
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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.
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With an ice cream scoop, divide batter amongst the prepared muffin cups. The mixture should fill cups slightly mounded.
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Spoon teaspoon of cooked berry mixture into the center of each muffin.
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Using a skewer, slowly swirl the berry filling into the batter in a figure eight motion.
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Sprinkle muffins with lemon-sugar.
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Bake until muffin tops are golden and just firm. 17-19 minutes, rotating halfway through.
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Cool in tin for 5 minutes before transferring to a wire rack.