Blueberry Swirl Muffins
Blueberry Swirl Muffins are soft, fluffy bakery style muffins made with sour cream, fresh lemon zest, and a sweet blueberry swirl baked right into the batter. These moist homemade muffins are perfect for breakfast, brunch, or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 muffins
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 tablespoons unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar
⅓ cup canola oil
⅔ cup sour cream
½ cup whole milk
2 teaspoons vanilla bean paste or extract
3 large eggs, room temperature
2¼ cups all-purpose flour
2¼ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup frozen blueberries (coated with 3 tablespoons flour)
Zest of 1 lemon
For the Blueberry Swirl
½ cup crushed blueberries
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
Instructions
Preheat Oven:
Preheat oven to 425°F (220°C). Grease a 6-well jumbo or 12-well standard muffin tin well.
Cream Butter & Sugars:
Beat butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients:
Mix in oil, sour cream, milk, vanilla, and eggs until smooth and fully combined.
Add Dry Ingredients:
Stir in flour, baking powder, baking soda, and salt. Mix just until combined—do not overmix.
Add Lemon Zest:
Fold in lemon zest for fresh citrus flavor.
Prepare Swirl Batter:
Remove about ⅓ of the batter into a separate bowl. Stir in crushed blueberries, sugar, and flour until smooth.
Fold in Whole Blueberries:
Gently fold the flour-coated frozen blueberries into the remaining ⅔ of plain batter.
Fill & Swirl:
Spoon plain batter into muffin wells, filling about ⅔ full. Add small spoonfuls of blueberry batter, then top with more plain batter. Swirl gently with a toothpick or skewer.
Bake High, Then Reduce:
Bake at 425°F for 8–10 minutes. Without opening the oven door, reduce temperature to 350°F (175°C).
Finish Baking:
Jumbo muffins: Bake an additional 15–20 minutes
Standard muffins: Bake 10–12 minutes
Muffins are done when a toothpick inserted comes out clean.
Cool:
Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Tossing blueberries in flour prevents them from sinking.
Starting at high heat helps create tall, bakery-style muffin tops.
Do not overmix batter to keep muffins tender.
Store in an airtight container for up to 3 days or freeze up to 2 months.
Find it online: https://allrecipesmade.com/blueberry-swirl-muffins/
