Blueberry Swirl Muffins

Blueberry Swirl Muffin Recipe
Blueberry Swirl Muffin Recipe
This image courtesy of John Kernick

Editor's Note: Who doesn't love to start their day with a little dessert for breakfast, like these delicious blueberry muffins? These Blueberry Swirl Muffins are sweet and filling -- the perfect muffin recipe for breakfast or brunch.

They're not your typical blueberry muffin, however. These have both whole blueberries and a blueberry swirl throughout, giving them a fun look and a great fruity taste! Warm them up for a comforting snack that's mouthwateringly tasty. This is one blueberry muffin recipe that you'll come back to again and again.

Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.

Serves12 muffins

Preparation Time20 min

Cooking Time25 min

Cooking MethodBaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes


Recipe CourseSnack

Dietary ConsiderationGluten-free, Halal, Kosher, Lactose-free, Peanut Free, Vegan, Vegetarian

MealBreakfast, Brunch, Snack, Tea

Taste and TextureSweet

Type of DishBread, Muffins, Quickbreads


  • 1 1/4 cups plus 1 teaspoon sugar
  • Finely grated zest of 1 lemon
  • 2 cups fresh blueberries
  • 2 1/4 cups My Gluten-Free All-PurposeĀ Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup canola oil
  • 1 cup Homemade Cashew orĀ Almond Milk or store-bought
  • 2 teaspoons pure vanilla extract


  1. In a small bowl, stir together 1/4 cup of the sugar and the lemon zest. Set aside.

  2. Preheat the oven to 425?F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.

  3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.

  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 teaspoon of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to 1 month.)


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Hi knifemaker57 03535 38, If you click the print button at the top of the recipe, it should show you a two-page print preview. If you continue to have trouble, highlight the text, then right-click on it. You'll get a window that gives you the option to "copy." Click copy and then paste the text into a word document. You should be able print the recipe that way. I hope that helps! --Kaitlin, Cookstr Editor

I love how colorful they are. Talk about bringing a pop of excitement to breakfast!

I love blueberry muffins, but they can become a little boring. These look really cool! I'll have to try these!

I cannot start my day without one of these muffins. They are deeeee-lish!


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