Blueberry Swirl Muffins

Make mornings magical with Blueberry Swirl Muffins that are tender with irresistible swirls of bold blueberry preserves all throughout. Mmmm-AZING!

Bold Blueberry Flavor

These blueberry swirl muffins are a dream. The blueberry preserve swirls add a bold blueberry flavor with a slight zest that excites every bite. They’re tender and perfectly sweet with the most irresistible crackly, sugar-coated, blueberry swirled muffin tops. Warm muffins fresh out of the oven along with fruit and hot coffee has to be one of life’s greatest simple morning pleasures. What a way to welcome the day!

The Most Amazing Muffin Top

I’ve been on a muffin baking kick lately. Whether it’s a simple banana muffin for breakfast, a savory ham and cheddar muffin at snack time, or a honey corn muffin with dinner, they’re so quick, easy and versatile.

And when it comes to muffins, I’m all about the tops. If the muffin tops aren’t amazing, I’m not wasting my time. A sweet, slightly crunchy, glistening muffin top with clear evidence of the yummy goodness that awaits your mouth is key to muffin amazingness.

I could say more and more, but that would only delay you from the deliciousness. Enjoy! They’re a must-bake!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: gives the muffins their structure and holds everything together so they bake up tender but sturdy enough to support the swirls of blueberry preserves. You can swap in a 1:1 gluten-free flour blend or use whole wheat flour for a heartier texture.
• Baking powder: leavens the muffins so they rise and stay fluffy.
• Baking soda: adds extra lift and helps the muffins stay tender.
• Kosher salt: balances the sweetness and boosts the overall flavor. Fine sea salt or table salt both work, just use a little less table salt.
• Unsalted butter (melted): adds rich flavor and keeps the muffins moist and tender. You can swap it with vegetable oil, canola oil, or melted coconut oil.
• Light brown sugar: adds sweetness and a slight caramel flavor while keeping the muffins soft. You can use all granulated sugar if needed, though you’ll lose a bit of richness.
• Granulated sugar: sweetens the muffins and helps create golden tops.
• Vanilla extract: enhances the overall flavor and makes the blueberry taste pop more.
• Large eggs: bind the batter and create a fluffy texture. You can use applesauce, Greek yogurt, or flax eggs as substitutes.
• Whole milk: adds moisture and richness to the batter. You can use 2% milk, oat milk, almond milk, or buttermilk instead.
• Wild blueberry preserves (I use Bonne Maman): create sweet, fruity swirls throughout the muffins. Any berry jam or preserves will work here.
• Sparkling sugar: gives the muffin tops a sweet, crunchy bakery-style finish. Turbinado sugar or coarse sugar are great substitutes.

Supplies:

• 12-cup muffin pan
• Nonstick cooking spray or liners
• Medium mixing bowl
• Large microwave safe mixing bowl
• Whisk
• Cookie scoop or large spoon
• Chopstick or skewer
• Wire cooling rack

How to Make Blueberry Swirl Muffins

• Preheat oven to 400°F. Prepare a standard 12-cup muffin pan with nonstick cooking spray or liners.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
• In a large bowl, melt butter. Add the sugar, brown sugar and vanilla.

• Whisk until combined Then whisk in the eggs, one at a time, until well combined.
• Alternate adding flour mixture and milk, beginning and ending with flour.

• Whisk until batter is smooth.

• Using a cookie scoop or large spoon, fill each prepared muffin cup a little less than halfway with batter.
• Add a heaping teaspoon of blueberry preserves and gently swirl into the batter of each muffin with the end of a chopstick or skewer.
• Divide remaining batter evenly among muffin cups.
• Add another heaping teaspoon of blueberry preserves to the top of the batter in each muffin cup.

• Gently swirl again with the end of a chopstick or skewer. Sprinkle the top of each muffin generously with sparkling sugar.

• Bake until muffin tops are golden, 20-22 minutes. Cool muffins in muffin pan for 5 minutes, then transfer to wire rack and cool 5 minutes before serving warm

Storage

Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days. Enjoy leftover banana muffins at room temperature or heat in the microwave for 10-15 seconds until warmed through.

To freeze, allow them to cool completely before wrapping individually in plastic wrap. Store in an airtight plastic container or plastic bag in the freezer for up to 3 months. Defrost frozen banana muffins in the refrigerator overnight or loosely covered at room temperature for a few hours.

If you make my Blueberry Swirl Muffins and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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Recipe by Maegan Brown/Photography by Madison Mentesana