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!
Course Dessert
Cuisine American
Prep 30 minutes
Cook 17 minutes
Resting time 15 minutes
Total 1 hour
Servings 12 muffins
Calories 301 kcal
Author Michelle


For the Muffins:

  • 2 cups fresh blueberries, divided
  • 1⅛ cups granulated sugar + 1 teaspoon, divided
  • cups all-purpose flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ¼ cup unsalted butter, melted and cooled slightly
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • teaspoons vanilla extract

For the Sugar Topping:

  • cup granulated sugar
US Customary - Metric


  1. Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Spray a standard muffin tin with non-stick cooking spray.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.

Recipe Notes

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

Nutrition Facts
Berrylicious Blueberry Muffins
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 39mg13%
Sodium 227mg10%
Potassium 168mg5%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 205IU4%
Vitamin C 2.4mg3%
Calcium 70mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.