Bakery Style Blueberry Swirl Muffins
Blueberry muffins have always been a favorite of mine. These bakery style blueberry swirl muffins have a great blueberry flavor throughout. With both a swirl of cooked blueberries and the pop of fresh blueberries, these muffins are also super moist and bursting with flavor.
Ingredients
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- ½ cup white granulated sugar, plus 2 teaspoons, divided
- ¼ cup brown sugar, packed
- 2 large eggs, at room temperature
- ½ cup milk, at room temperature
- ½ cup full-fat sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 cups blueberries, 1 11-ounce pint
- Coarse sugar for topping, like demerara or turbinado
Directions
- Preheat your oven to 425°F / 220°C and prepare a muffin pan with either liners or baking spray.
- In a small saucepan over medium heat, add 1 cup of the blueberries and 2 teaspoons of sugar. Cook this down, smashing the blueberries until thickened and reduced, like making cranberry sauce. You should end up with ¼ cup or so of sauce. Set aside to cool.
- In a mixing bowl, whisk together 2 ½ cups all-purpose flour, ¼ teaspoon baking soda, 2 teaspoons baking powder, and ½ teaspoon salt. Set it aside. In another mixing bowl add ½ cup white granulated sugar, ¼ cup brown sugar, melted ¼ cup unsalted butter, and ¼ cup vegetable oil and whisk to combine until the sugars are mostly dissolved.
- Now whisk in the eggs, one at a time, until combined. Finally, add in the ½ cup sour cream, ½ cup milk, and 1 teaspoon vanilla extract and whisk to combine again.
- Reserve a tablespoon of the dry mixture, and then add the rest to the wet ingredients. Whisk until just combined. Toss the blueberries with the reserved flour mixture and then add to the muffin batter. Gently fold them into the batter.
- Fill the prepared muffin pan with the batter, all the way to the top, then add 1 teaspoon of the blueberry sauce to the middle. With a toothpick, swirl the blueberry sauce into the batter. Top with a coarse sugar like demerara or turbinado. Place into the oven and bake for 5 minutes, then turn the temperature down to 350°F / 180°C and continue baking another 18-20 minutes.
- Once cooked, remove from the oven, and allow to cool in the pan for 5 minutes or so, then remove to a cooling rack to finish cooling.
Equipment Used
Notes
1) Frozen Blueberries – Use frozen blueberries straight from the freezer and fold them into the batter. Alternatively, you can rinse them in running water and pat them dry to avoid adding a blueish-green color to the muffins as they bake. That does remove a little flavor though and is only an aesthetic choice.
2) Buttermilk – You can use buttermilk instead of other milks, but if you do, replace both the milk and the sour cream with buttermilk. Non-dairy milks should be fine as well.
3) Two Temperatures – The initially high oven temperature gives the muffins a boost in their initial rising with the baking powder, while the lower temperature allows them to cook fully without overcooking the outside and having an underbaked center.
4) Lining or Spraying – Muffins can be baked with or without liners or cups. This is purely a personal preference. Using paper or silicone muffin liners can make cleanup easier and give you a slightly moister texture to the insides. Using a baking spray like Baker’s Joy is also fine and gives a slightly crispier outside.
5) Different Sizes – The baking instructions above are for a typical 12-count muffin tin. If you wish to make Jumbo muffins in a 6-count tin, use 2 teaspoons of the blueberry sauce and keep the temperatures the same but increase the secondary time from 18-20 minutes to 22-25 minutes. If you prefer mini muffins, bake at 350°F / 220°C the whole time, for about 12-14 minutes. For mini muffins, you’ll end up with roughly 36-40 total, but I would skip trying to make the swirl or you’ll make “blue” blueberry muffins.
Nutrition
Serving: 1 muffinCalories: 274kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 5gCholesterol: 48mgSodium: 213mgPotassium: 92mgFiber: 1gSugar: 17gCalcium: 76mgIron: 2mg
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