Blueberry Swirl Muffins
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
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet
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
Ingredients
- 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-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup canola oil
- 1 cup Homemade Cashew or Almond Milk or store-bought
- 2 teaspoons pure vanilla extract
Instructions
-
In a small bowl, stir together 1/4 cup of the sugar and the lemon zest. Set aside.
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Preheat the oven to 425?F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
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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.
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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.)
2014 Silvana Nardone
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knifemaker57 03535 38
Nov 03, 2017
DAVE LOVE THE RECIPES BUT IT TAKES SO MANY PAGES TO PRINT COULD YOU ADD A PRINT FRIENDLY VERSION?
Editor Kaitlin
Nov 03, 2017
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
RachelAnne
Sep 22, 2016
I love how colorful they are. Talk about bringing a pop of excitement to breakfast!
Toby K Editor
Jun 21, 2016
I love blueberry muffins, but they can become a little boring. These look really cool! I'll have to try these!
Plusk24
May 13, 2016
I cannot start my day without one of these muffins. They are deeeee-lish!
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