These blueberry muffins are loaded with fresh blueberries, have a fresh blueberry jam swirl throughout and are topped with sugar for a crunchy bite!
I’m not a huge breakfast person; in fact, I spent the majority of my high school and college years skipping breakfast altogether. While I end up too famished nowadays to do that routinely, I’m still not big on spending a large amount of time preparing breakfast. As a result, I often grab a bowl of cereal, a rice cake with Sunbutter, or something equally quick. However, if I’m ever out and about and get the opportunity to grab breakfast from a bakery, then it’s blueberry muffins all day, everyday.
I rarely make muffins to keep on hand at home, but since making these blueberry muffins, I’m convinced that there needs to be a constant stash in my freezer for emergency situations (i.e. Joseph gets up at 5:45am and I just need something in my belly!).
Not only are these muffins loaded with plump, fresh blueberries, but you taken even more blueberries and cook them down into a thick jam and swirl it into the center of the muffins.
You’ll notice I did a fairly poor job at getting the swirl INTO the muffins. I dolloped it on top and it was difficult to really get it down into the batter. I would recommend taking the back of the your measuring spoon and pushing into the middle of the muffin to make a little well and then drop the cooked blueberries in there. That’s my plan going forward.
Regardless of this misstep, these are the most AMAZING blueberry muffins – so many bursts of flavor and the sugar coating gives it a wonderful crunch with every single bite. This is absolutely my go-to blueberry muffin recipe going forward and I plan to keep my freezer stocked!
Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Spray a standard muffin tin with non-stick cooking spray.
Bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing berries with a large spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10 to 15 minutes.
Whisk the flour, baking powder, and salt together in a large bowl. Whisk the remaining 1⅛ cups sugar and the eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and remaining cup of blueberries into the flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
Divide the batter equally among the prepared muffin cups (the batter should completely fill the cups and mound slightly). Spoon 1 teaspoon of the cooked blueberry mixture into the center of each mound of batter. Using a skewer, gently swirl the filling into the batter using a figure-eight motion. Sprinkle the sugar evenly over muffins.
Bake until the tops of the muffin are golden and just firm, 17 to 19 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack and cool for 5 minutes before serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or wrapped individually with plastic wrap, placed in a freezer bag, and frozen for up to 2 months.
Note: If you must substitute for the buttermilk, use ¾ cup plain whole-milk or low-fat yogurt + ¼ cup milk.Nutritional values are based on one muffin