Berrylicious Blueberry Muffins
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!
Put those fresh summer blueberries to good use!
Five years ago: Portobello Pesto Pizza
Six years ago: Slow Cooker Barbecued Beef & Beans
Berrylicious Blueberry Muffins
For the Muffins:
- 2 cups (296 g) fresh blueberries, divided
- 1⅛ cups (225 g) granulated sugar + 1 teaspoon, divided
- 2½ cups (312.5 g) all-purpose flour
- 2½ teaspoons (2.5 teaspoons) baking powder
- 1 teaspoon salt
- 2 eggs
- ¼ cup (56.75 g) unsalted butter, melted and cooled slightly
- ¼ cup (54.5 ml) vegetable oil
- 1 cup (240 ml) buttermilk
- 1½ teaspoons (1.5 teaspoons) vanilla extract
For the Sugar Topping:
- ⅓ cup (66.67 g) granulated sugar
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These are my family’s favorite blueberry muffins!
I love these. My favorite recipe. Can you make this as a loaf of bread. If so how many pans and what temp and how long.
Hi Karen, This should work in a 9×5-inch loaf pan. I would bake at 350 degrees and start checking around 40 minutes, but may take a bit longer. I haven’t experimented with it as a bread yet but that’s where I would start!
I have made these and they are delicious. Have you ever made it as a bread. If so does it take 2 pans? How hot an oven and how long to bake.
I love these! They aren’t too sweet and have a lovely texture.
Made these today and they are divine!!
blueberry muffins are my favorite. I tried it. Its delicious. Your recipes are superb. Thanks
I have made this recipe many many times. It is my favorite muffin. Thank you for again proving an easy never-fail recipe. I can always depend on you.
I am doing a keto diet, so couldn’t try these, but my son was raving about them. Thanks :)
Greta recipes but the ads all over the page are really annoying!!!!!!!!!!!!
I have tried a lot of blueberry muffin recipes, always looking for a good one. These are, by far, the very best I have ever tasted. I gave one to my husband after they cooled down, and he immediately said to me, ‘those are awesome! The best you’ve ever made’. and he’s not a purveyor of baked goods as I am.
Thanks for putting it out there.
I can’t get to the subscribe sentence to finalize,unable to locate
just came out of the oven! I tried the swirl but had better luck with the half fill then jam then fill method! great recipe!
Made these yesterday, and made a boo boo – used a 1/2 cup melted butter instead of a 1/4 cup. They had to bake an extra few minutes, but they were PERFECT! I think I’ll be swirling in a homemade “jam” every time I make muffins, now!
My go to recipe, can’t love it enough!
Do any of your recipes include nutritional info and if so where can I find it? I’m interested in calories, fat, carb and protein counts. Thanks KS!
Hi Stacey, I do not currently provide nutritional information.
Don’t really like blueberry muffins, but something about this recipe intrigued me. Made as written, but added zest of one lemon to liquid ingredients and baked at 400…hot enough. These were out of this world. Goes to show what the right recipe can do to showcase the berries. Thanks
These muffins were a hug hit. The flavor was great. I would go without the jam next time or swirl it into the batter before scooping. or just add them in as blueberries. Also, these would be great with a crumb topping.
This is a great base recipe for blueberry muffins! I think they need a lot more blueberries, as you can see from the pictures. If I made these again, I would double the jam so it could go further down into the muffin.
I made these over the weekend & for the first time I used a scale to measure. I measured into my cups & then dumped onto the scale. I was stunned that the way I measure flour (spoon it into the measure cup) came to about 3 cups when I used the scale. I was really concerned, so I dumped it back out & measured again & got the same result. I’ve never noticed a problem with my baking recipes. I was taught to spoon it into the cup rather than scoop the measure cup into the flour. Is that how you were taught to measure also before you started using a scale?
Hi Marcie, I was just taught to scoop and level off with a knife.
This is the best muffin recipe! Thank you.
This is now my go to blueberry muffin recipe. The extra time to make the jam was worth it. Thanks for sharing. They were wonderful.
Just made these for breakfast, they are delicious!
Love this recipe! I’m not a big muffin or blueberry fan but these are good.
Made these this morning and they formed one GIANT muffin while baking. I made them nice and full as stated in the recipe but they went all over. Any tips?
Hi Nicole, I’m not sure why they would have done that. Are you using a newish muffin tin? I ask because my mom has some old muffin pans and the capacity in those is much smaller than the newer pans I have.
Love the muffins, I had blueberries in the freezer that I had to use. These are the best, so much blueberry flavor,
I made them today.. and OMG!!! thank you..
These are my very favorite muffin ever!
I made this recipe today…. and OMG .. i love them… ;)
I made this recipe a few months ago and had the same issue with the jam. I tried different methods and could not get it deeper in the batter. Still delicious, though!
I was noting your use of weight for most ingredients as well as volume, including liquids, except for the buttermilk. What I noticed, though, is you have 1 cup buttermilk or 120 ml – but the conversion for 1 cup in volume is 250 ml. (errata?)
Ahh Kathryn, Yes, it is an error, should be 240 ml for the 1 cup. Thanks for the catch!
Made these this afternoon & they turned out so delicious!!! Thank you for sharing!
I am a muffin junkie and it doesn’t get better than blueberry muffins. Love that these have double the blueberry.
Yum! These look delicious. I love berry recipes for the summer and these muffins will be the perfect wake-up snack in the morning. Also, the swirl on top looks gorgeous!
I love anything with blueberries in it and muffins are high on that list! These look amazing!! I’m definitely making these soon!!
Is there a reason why you don’t use cupcake liners? I will give this recipe a try this weekend! :)
Hi Shelley, I think so that when you sprinkle the sugar, it can go down along the sides of the muffins as well, as they bake and rise. But, you could totally use liners if you’d like!
Wow these are so pretty! Knowing your recipes, I bet they taste even better too :)
I’m weird in that bran muffins are my favorite but blue berry is my favorite if anyone other than my mom is making muffins. I love the giant blueberries stuffed inside these!
Am I the only one having trouble pinning this?
Hi Linda, I’m not having an issue… what’s the problem? Also, are you using desktop or mobile?
Look at all that purple! I love the look of these muffins. How do they compare to the other blueberry muffin recipe on the site (incidentally, it’s also from CI :) )?
Hi Lisa, These are a little bit lighter and have a lot more blueberry flavor, thanks to that little bit of cooked-down blueberries swirled in. Also, sugar topping! I would pick these, although the other ones are delicious, too!
Agree, about perfect timing. I have to use up blueberries cause I bought too many. Perfect recipe to try this weekend. Thank you!!
These look like the perfect muffin for company breakfast, which we are having this weekend. I believe these will be on the menu :) It does seem to be a tricky step getting that blueberry jam swirled into a small-ish muffin cup, so I’ll use your recommendation rather than the skewer. As oftentimes is the case, your timing with this delicious looking recipe is perfect! Thank you!
Hi Michelle, I would still use the skewer to swirl it, but creating a little well with the back of the spoon will help get that filling deeper into the muffin.
What perfect timing! I have 6 pints of blueberries that need to be used. I love trying out new recipes.
Yuuummmm!!! I love love love blueberries in just about anything (anything sweet anyway). These muffins look so soft en fluffy, I want to bite right into one ;)