Soft and fluffy muffins bursting with juicy blueberries and a sweet raspberry jam swirl!
It’s July and blueberries are in season! What better way to use them up than in some homemade muffins? You can actually use frozen blueberries, too, so don’t worry–this is a recipe you will want to keep handy year-round.
These muffins are incredibly soft, mostly due to using actual butter. This sweet treat is not the healthiest, but it is a great recipe to use if you want to impress your friends at a brunch! If you’re watching your waistline, I do have many lighter and healthier muffin recipes on the blog, such as these skinny blueberry banana muffins, banana chocolate fudge muffins, and peanut butter banana chocolate chip muffins.
Don’t you just love that little bit of raspberry jam peaking through the tops of the muffins? Let’s talk about how to achieve this. There are 2 methods, and you’ll have to decide which one to use based on what you want your final muffin to look like.
Option #1: Mix the batter and gently fold in the jam into all the batter at one time. This will give you a very subtle swirl because the jam gets distributed evenly into the batter. See my pictures? That’s the method I used this time. It’s very subtle.
Option #2: Mix the batter together except for the jam. Spoon the batter evenly into the muffin cups. Add about a teaspoon of jam right on top of each muffin cup, then gently swirl it into the batter using a toothpick or a knife. Next time, I’ll be using this method so the swirls (and raspberry flavor) are more pronounced.
Either method will work, it just depends on what you want your final muffin to be like!
Want to know what’s awesome about these muffins? You can whip these up quickly, and you’ll only dirty one bowl. That’s always a win in my book. One bowl baking = less dishes to wash!
Blueberry Muffins with Raspberry Swirls
- 1/2 cup butter, softened
- 1 cup sugar + 1 tbsp sugar for dusting (optional)
- 2 large eggs
- 1/2 cup milk (I used skim)
- 2 tsp vanilla extract
- 2 cups all-purpose flour (white whole wheat could be substituted)
- 1/2 tsp salt
- 2 cups blueberries fresh or frozen (if frozen do not thaw)
- 1/2 cup raspberry jam (bonne maman is my favorite!)
1). Preheat the oven to 350F and line a regular sized muffin pan with paper liners.
2). Cream the butter and 1 cup sugar together in a large bowl (or stand mixer) on medium-high to high until light, fluffy, and well-blended, about 5 minutes. Use a spatula to scrape the bowl occasionally. Add the eggs, milk, and vanilla and beat for an additional 2 minutes. Scrape the bowl again.
3). Gently add the flour, baking powder, and salt, mixing just until combined. Using a spatula, gently fold in the blueberries by hand.
3). Now, either: add all the raspberry jam at once and gently fold into the batter, or evenly distribute the batter into the muffin cups and add 1 teaspoon of jam on top, then swirl. See my in-depth explanation in the post for more information.
4). Sprinkle a little bit of sugar on top of the muffins (optional–this just gives it a crunchy top) and bake for about 22-24 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. All ovens are different so it is possible yours may need more/less time.
5). Allow the muffins to cool about 10 minutes in the pan before transferring to a wire rack to finish cooling. Enjoy immediately or store in an airtight container.
Servings: about 14 muffins. Nutritional Information per Serving: Calories: 222 Carbs: 35g Fat: 8g Protein: 3g Fiber: 1g Sugar: 20g Points+: 6
Recipe adapted from: http://www.averiecooks.com/2012/08/blueberry-muffins-with-raspberry-jam-swirls.html