Homemade Blueberry Muffins with swirls of blueberry compote and sprinkled with lemon sugar. This is one recipe you will keep going back to!
I have another breakfast recipe for you today. I wasn’t planning on sharing two breakfasts recipes with you this week but I was craving these blueberry swirl muffins a couple of days ago and decided to whip up a batch. While I was making them I realized I had yet to share the recipe on the blog and I figured it was the perfect time to do so. The blueberry compote swirled into the batter makes these a tad better than muffins without it.
It is difficult to see but there is a sprinkling of lemon sugar on the muffins. The added sweetness from the sugar and citrus from the lemon zest is the perfect addition to these blueberry swirl muffins. The sugar crystallizes while baking which provides a little bit of a crunch when you bite into the muffin. Talk about heart-stopping good!
I really love making these blueberry swirl muffins because I do not think they are like your other ordinary muffin recipes. These shall be considered the popular muffin. 🙂
I know these blueberry swirl muffins do not look very pretty. However, please, don’t judge these based on their looks. Like your mother said, “don’t judge a book by its cover.” Well, don’t judge a muffin by its appearance. You will be sorry if you did because these are moist and perfectly sweetened.
Blueberry Swirl Muffins
- Lemon-Sugar Topping
- 1/3 cup sugar
- 1 1/2 teaspoons grated lemon zest
- 2 cups blueberries
- 1 1/8 cup plus 1 teaspoon of sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- Lemon-Sugar Topping
- Stir together sugar and lemon zest in a small bowl until combined and set aside.
- Heat oven to 425 degrees. Spray 12-cup muffin tin with vegetable oil spray or use liners.
- Bring 1 cup blueberries and 1 teaspoon of sugar to a simmer in small saucepan over medium heat.
- Cook, smashing berries with spoon several times and stirring frequently until berries have broken down and mixture is thickened, about 5-6 minutes.
- Transfer to a small bowl and allow to cool.
- Whisk the flour,baking powder and salt together in a large bowl.
- Whisk remaining 1 1/8 cups of sugar and eggs together until combined do this for about a minute.
- Slowly whisk in butter, and oil until combined. Whisk in buttermilk and vanilla until combined.
- Fold egg mixture and remaining 1 cup blueberries into flour and mix until moistened.
- Batter will be lumpy and that's okay.
- Using an ice cream scoop or large spoon, divide batter evenly among the muffin cups.
- Spoon 1 teaspoon of the cooked berry mixture onto the batter.
- Using a skewer or knife, swirl the berry mixture into the batter making a figure-eight motion.
- Sprinkle lemon-sugar evenly over muffins.
- Bake until golden brown and toothpick inserted into the center comes out clean.
- Abut 17-19 minutes and rotate halfway through baking.
- Let muffins cool in pan and then transfer to wire rack.
This compote recipe is not as sweet as others so I would not advise using this on pancakes since this was meant for the muffins and there's added sweetness to the muffin batter. Adapted from Cook's Illustrated