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Blueberry Swirl Muffins

These tender and flavorful Blueberry Swirl Muffins feature a vibrant homemade fruit reduction and a crisp lemon sugar topping.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 8 tablespoons butter softened
  • 1 cup granulated sugar for batter
  • 2 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup milk
  • 1.5 cups fresh whole blueberries
  • 1 cup frozen berries for syrup
  • 1 teaspoon white sugar for reduction
  • ¼ cup caster sugar for garnish
  • 1 teaspoon fresh lemon zest

Method
 

  1. Preheat oven to 375F and lightly grease muffin tins.
  2. Cook frozen berries and white sugar over medium heat for 10 minutes to make syrup.
  3. Mix fresh lemon zest with caster sugar in a small bowl.
  4. Beat softened butter and batter sugar until fully combined.
  5. Beat in eggs one at a time until well incorporated.
  6. Mix in baking powder salt and vanilla extract.
  7. Alternate folding in all-purpose flour and milk until just combined.
  8. Drop one tablespoon of plain batter into each prepared tin.
  9. Gently fold fresh whole blueberries into the remaining batter.
  10. Fill the cups three-quarters full with the fruit mixture.
  11. Swirl the cooked syrup into the tops using a toothpick.
  12. Sprinkle the zesty garnish evenly over each portion.
  13. Bake for 30 minutes and let cool before serving.

Notes

Ensure your butter and eggs are at room temperature for the best texture. Do not thaw frozen fruit before folding it into the batter to prevent bleeding.