Blueberry Swirl Muffins

August 4, 2014
Food,Recipes

I know what you’re thinking . . . “What the heck is Todd doing making food?!! Isn’t he the drink guy? Does he even own an oven?” Yes, I confess, I’m more adept at handling a penguin shaker than a chef’s knife. However, spending so much time with Karen and Erica has its perks. In addition to expanding my social life, I’ve started to learn my way around the kitchen a bit. Also, as I’ve mentioned, my wife is a serious baker. In a dream life, we’d move to a small California coastal town and open a bakery together. I’ll drip coffee in the front, and she’ll bake cakes, cookies and fresh pastries in the back. I’ll toss flour all over myself to feel productive, sip cup after cup of coffee, and chat with customers. Every once in a while I’ll grab a blueberry muffin or two and sneak down to the ocean to catch a few waves. Sounds like a plan . . .

Blueberry Swirl Muffins by HonestlyYUM

I Instagrammed a photo of these a while back and everyone seemed to love them. And as it turned out, these were the tastiest blueberry muffins EVER, as they have whole fresh blueberries and a thick blueberry sauce mixed into the center. The recipe is adapted from the one and only, A Cook’s Illustrated Cookbook, which is kind of amazing to say the least.

Blueberry Swirl Muffins by HonestlyYUM

Gather your ingredients and preheat your oven to 425 degrees.

Blueberry Swirl Muffins by HonestlyYUM

Start by making the streusel topping. Combine the granulated sugar, brown sugar, salt and flour in a small mixing bowl. Once the dry ingredients are evenly mixed, slowly add the melted butter.

Blueberry Swirl Muffins by HonestlyYUM

Use a fork to combine until the mixture is evenly moistened and reaches a chunky consistency. Set aside.

Blueberry Swirl Muffins by HonestlyYUM

Next make the blueberry swirl mixture!  Add 1 cup of blueberries and 1 teaspoon of granulated sugar to a small saucepan. Cook the swirl mixture for about 5 minutes over medium heat, mashing the berries with a spoon while stirring frequently. When finished, the mixture should be thick and the berries broken down. Set aside and let cool to room temperature.

Blueberry Swirl Muffins by HonestlyYUM

Finally on to the muffins!! Whisk together the dry ingredients: flour, baking powder and salt in a large mixing bowl. In a separate mixing bowl, whisk the eggs and the remaining granulated sugar until thick. Slowly whisk in the butter and oil into the egg mixture. Lastly, whisk in the yogurt, milk, and vanilla into the egg mixture.

Blueberry Swirl Muffins by HonestlyYUM

Next, combine the wet mixture into the dry mixture: slowly folding as you add.

Blueberry Swirl Muffins by HonestlyYUM

Add the remaining cup of blueberries as you go. Fold until just combined – the batter should still be lumpy. Do not over-mix!

Blueberry Swirl Muffins by HonestlyYUM

Fill your muffin tin with baking/muffin cups, and use a large spoon to evenly fill all the muffin cups in your tin with the batter. The batter should completely fill the muffin cups.

Blueberry Swirl Muffins by HonestlyYUM

Next, spoon about a teaspoon of the blueberry swirl mixture on top of each cup of batter. Use a skewer or toothpick to carefully swirl the berry mixture into the center of the muffin batter.

Blueberry Swirl Muffins by HonestlyYUM

Sprinkle the streusel topping on top of the muffins until covered. Remove any extra topping from the tin that falls in between the muffins so it doesn’t burn.

Blueberry Swirl Muffins by HonestlyYUM

Place the muffins in the oven to bake until the topping is golden brown – about 17 minutes – and when you insert a toothpick into the center of a muffin it comes out with a few crumbs attached. Rotate the muffin tin halfway through the baking process.

Blueberry Swirl Muffins by HonestlyYUM

Remove from the oven and let the muffin tin cool for 5 minutes, then transfer the muffins to a wire rack and let cool.

Blueberry Swirl Muffins by HonestlyYUM

Although I like to eat them when they’re still nice and warm.

Blueberry Swirl Muffins by HonestlyYUM

I think I burned my tongue. I can’t help myself . . . !

Blueberry Swirl Muffins by HonestlyYUM

I hope you enjoy these little guys as much as I do.

Blueberry Swirl Muffins by HonestlyYUM

Blueberry Swirl Muffins

Ingredients:

  • 2 cups blueberries
  • 1 1/8 cup sugar
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 tablespoons butter melted and cooled
  • 1/4 cup vegetable oil
  • 3/4 cup plain yogurt
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract

Streusel Topping:

  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 tablespoons brown sugar
  • pinch of salt
  • 1/4 cup flour
  • 2 1/2 tablespoons warm melted butter

Directions:

  • To make the streusel topping, combine the granulated sugar, brown sugar, salt and flour in a small mixing bowl. Once the dry ingredients are evenly mixed, slowly add the melted butter. Use a fork to combine until the mixture is evenly moistened and reaches a chunky consistency. Set aside.
  • Preheat your oven to 425 degrees.
  • To make the blueberry swirl mix, add 1 cup blueberries and 1 teaspoon of granulated sugar to a small saucepan.
  • Cook the swirl mixture for about 5 minutes over medium heat, mashing the berries with a spoon while stirring frequently. When finished, the mixture should be thick and the berries broken down. Set aside and let cool to room temperature.
  • To make the muffins, whisk together the flour, baking powder and salt in a large mixing bowl.
  • In a separate mixing bowl, whisk the eggs and the remaining granulated sugar until thick.
  • Slowly whisk in the butter and oil into the egg mixture.
  • Whisk in the yogurt, milk, and vanilla into the egg mixture.
  • Next, slowly fold the egg mixture into the flour mixture, also adding the remaining 1 cup of blueberries as you go. Fold until just combined  – batter should still be lumpy. Do not over-mix.
  • Fill your muffin tin with baking/muffin cups.
  • Use a large spoon to evenly fill all the muffin cups in your tin with the batter. The batter should completely fill the muffin cups.
  • Next, spoon about 1 teaspoon of the blueberry swirl mixture on top of each cup of batter. Use a skewer to carefully swirl the berry mixture into the center of the muffin batter.
  • Sprinkle the streusel topping on top of the muffins until covered. Remove any extra topping from the tin that falls in between the muffins so it doesn’t burn.
  • Place in the oven to bake until the topping is golden brown – about 17 minutes – and when you insert a toothpick into the center of a muffin it comes out with a few crumbs attached. Rotate the muffin tin halfway through baking.
  • Remove from the oven and let the muffin tin cool for 5 minutes, then transfer the muffins to a wire rack and let cool.

(images by HonestlyYUM; recipe adapted from A Cook’s Illustrated Cookbook)

Conversation

I just tried the recipe and this was my very first attempt at muffins. They turned out GREAT!! Thanks for a great recipe!! 🙂

Just made these with a few tweaks (mainly because I didn’t have some of the ingredient tbh) and they turned out perfectly! Not too sweet either which is always nice 🙂

Thank you so much for this recipe, they are amazing!! Mine came out looking store-bought and tasted even better! Will definitely be making them again 🙂

Yay! That’s awesome, Lina! I wish I had one right now – it would go perfect with my coffee. Glad you enjoy 🙂

The color of these muffins from the swirl makes them so much fun to bake! 🙂 I didn’t have plain yogurt so I used sour cream instead and they are absolutely delicious. I also put the blueberry swirl through a strainer so as not to have so much blueberry skin in the muffins. Thank you for all your amazing recipes!

these look absolutely amazing! plus, I love the idea of opening a bakery in a small coastal California town.

wow these are some gorgeous muffins! I will def be making these in the future 🙂 Thanks!

Well those are the most perfect looking blueberry muffins ever! The blueberry swirl is pure brilliance, and these photos… I’m speechless. Can San Francisco be the small coastal town in which you two open your bakery?

Well, aren’t these muffins just gorgeous. That swirl is sexy.

Made these the other day. They are awesome! Takes some time to prepare and lots of dirty dishes, only made 15 muffins, but the end result was worth it!

Your muffins look perfect! I have just found your website and I need to tell you that your photos look very good, I instantly want to make all of the things you are showing here. The muffins went straight to my list ‘must have’!

Made these last night! So delicious and pretty! Thanks for the amazing recipe !!

i must tell you that i’ve been thinking about these muffins all week and now that it’s the weekend i can finally put them together.

hahaha, I’m happy to see that you own an oven! These muffins look fabulous!

I just pinned this yesterday, made them this morning… Burned my mouth because I couldn’t wait, but soooooo worth it!! This is the best recipe I have used for blueberry muffins, thanks for your passion in food!

Much love,
Katie

Oh I could eat those right now! They look so delicious and I have never made blueberry muffins myself. I think it’s time!

Um, you should DEFINITELY open a bakery–can I come join the staff?!? These are literally the best looking blueberry muffins I’ve ever seen. You should bake more often 😉

Made these tonight with frozen blueberries from blueberry season – they were absolutely amazing. Thank you for the recipe!

Between the blueberry swirl and the streusel topping, I am in! Love!

These are so perfect. PERFECT! I am with Molly, open a bakery! 🙂

i would totally go to you and your wife’s bakery and buy dozens of these muffins! the streusel crumb topping – gets me every time!

The teaspoon of the blueberry swirl mixture on top is freaking genius. love this. so happy to have stumbled across your blog today.

They look like the most delicious blueberry muffins ever for sure. Gorgeous pics!!!

That crumb topping is KILLING ME! I need these in my life.

Perfect timing. Was just asking my husband what we should do with the bounty of blueberries this morning and got the answer “I don’t know”. So…this kinda answers it.

I want every one of my mornings to start like this.

Oh my these look amazing.
I am so going to be baking these muffins on the weekend. Thank you for sharing!
PINNED! 🙂

Those colors! Seriously, I’ve never seen more amazing muffins in my life, great job!!

I rarely have a chance to eat eat anything for breakfast as I start my work-day verrrrry early..but these look just fabulous!! I’d love to have one right now with a cup of Philz Coffee. The crumble on the top look sooo good! Nicely done (and incredible photos as usual)

I might have to bake some muffins this morning! These beauties are making me super hungry! And I also love the Cook’s Illustrated cookbooks. They are all so wonderful and never lead me astray!

they are so blue, i love it!!!!! and please please pleassssse open up that bakery so that i can come visit.

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