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Blueberry Swirl Muffins

Delicious Blueberry Swirl Muffins with Lemony Sugar Magic

These Blueberry Swirl Muffins are irresistibly delicious, with fresh blueberries and a swirl of homemade jam, perfect for breakfast or as a snack.
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Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Granulated Sugar Adds sweetness; can be reduced for a lighter flavor.
  • 1 tbsp Lemon Zest Enhances aroma; use fresh for the best results.
  • 2 cups Blueberries Fresh or frozen work well (do not thaw frozen).
  • 2 cups All-Purpose Flour Provides structure; stick with this for optimal texture.
  • 2 tbsp Baking Powder A crucial leavening agent; make sure it's fresh for proper rising.
  • 1 tsp Table Salt Boosts flavor; can be swapped for sea salt.
  • 2 large Eggs Act as a binding agent; room temperature eggs are preferable.
  • 1/2 cup Unsalted Butter Adds richness; coconut oil can substitute for a dairy-free option.
  • 1/4 cup Vegetable Oil Keeps muffins tender; can be replaced with melted coconut oil.
  • 1 cup Buttermilk Adds tanginess and moisture; make your own by mixing 1 tbsp lemon juice or vinegar with milk.
  • 2 tsp Vanilla Extract Elevates flavor; use pure vanilla for the best effect.
For the Topping
  • 1/4 cup Lemon Sugar Mix Combine granulated sugar with lemon zest for an added flavor burst.

Equipment

  • mixing bowl
  • cupcake pan
  • saucepan
  • whisk
  • spoon

Method
 

How to Make Blueberry Swirl Muffins
  1. Prepare the Lemon Sugar: In a small bowl, combine the granulated sugar and fresh lemon zest. Set aside for later use.
  2. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a cupcake pan with muffin liners or coat it with baking spray.
  3. Make the Blueberry Jam: In a saucepan, simmer 1 cup of blueberries with some sugar until thickened, about 5-7 minutes. Cool it.
  4. Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a large mixing bowl.
  5. Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar and eggs together. Stir in melted butter, vegetable oil, buttermilk, and vanilla extract until smooth.
  6. Combine Wet and Dry Mixtures: Fold the wet ingredients into the dry just until combined. Avoid overmixing.
  7. Add the Batter: Divide the batter evenly among the cupcake liners. Top each muffin with blueberry jam and gently swirl it.
  8. Bake to Perfection: Bake for 17-19 minutes or until golden brown. Cool in the pan for a few minutes.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Expert tips include ensuring buttermilk sits before use, avoiding overmixing, and rotating the pan halfway through for even baking.

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