I love a good blueberry muffin – and this recipe has double the blueberries – so double the flavor, plus the added bonus of a lemon-sugar topping.
The blueberries have been so delicious lately! Love blueberry and lemon flavors together.
Make the lemon-sugar topping first. Place sugar in the bowl.
Add lemon zest, stir to combine and set aside.
Bring half of the blueberries and a teaspoon of sugar to a simmer until the berries have broken down and the mixture is thickened.
Transfer this blueberry mixture to a small bowl and let it cool completely.
Whisk the flour, baking powder and salt together in a large bowl. Whisk eggs and remaining sugar together until thick. Whisk in melted butter and oil.
Fold egg mixture and remaining fresh blueberries into the flour mixture, until just moistened. Don’t overmix.
Divide batter evenly into prepared muffin tin cups. Spoon 1 teaspoon of cooked berry mixture on center of each mound of batter.
Using a chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.
Sprinkle lemon-sugar topping evenly over muffins. Bake 17-19 minutes.
Let muffins cool in muffin tin for 5 minutes.
Then transfer to a wire rack and let cool 5 minutes before serving.
Yum! The rich blueberry flavored muffin with the crunchy lemon-sugar topping! Perfect way to start your day! Enjoy!
Blueberry Swirl Muffins
Ingredients
Lemon-Sugar Topping
- 1/3 cup sugar
- 1 1/2 teaspoons grated lemon zest
Muffins
- 2 cups blueberries (10 ounces)
- 1 1/8 cups plus 1 teaspoon sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1 cup buttermilk*
- 1 1/2 teaspoons vanilla extract
Instructions
Lemon-Sugar Topping
- Combine the sugar and lemon zest in a small bowl and set aside.
Muffins
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray 12-cup muffin tin with vegetable oil spray.
- Bring 1 cup of blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to a small bowl and let cool completely, about 10-15 minutes.
- Whisk flour, baking powder, and salt together in a large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in melted butter ad oil until combined. Whisk in butter milk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining 1 cup blueberries until flour mixture until just moistened. Batter will be very lumpy with few spots of dry flour; do not over mix.
- Using ice cream scoop or large spoon, divide batter evenly among prepared muffin ten cups, batter should completely fill cups and mound slightly. Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle lemon-sugar topping evenly over muffins.
- Bake until muffins are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17-19 minutes, rotating muffins halfway through baking. Let muffins cook in muffin tin for 5 minutes, then transfer to wire rack and let cool another 5 minutes before serving.
- *If you do not have buttermilk, substitute 3/4 cup of plain whole milk or low-fat yogurt thinned with 1/4 cup milk.
