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.
Preparation Time20 min
Cooking Time25 min
Total Timeunder 1 hour
Make Ahead RecipeYes
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-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
In a small bowl, stir together 1/4 cup of the sugar and the lemon zest. Set aside.
Preheat the oven to 425?F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
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.
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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2014 Silvana Nardone