Blueberry Muffins are literally the best. (Especially those Costco ones, like gimme… Seriously.) But when regular Blueberry Muffins aren’t just gonna cut it, I present to you: Blueberry Swirl Muffins! *applause* Why thank you. So how is a Blueberry Muffin and a Blueberry Swirl Muffin any different? you may ask. Well, basically instead of placing whole blueberries into muffin batter, you reduce the blueberries down into a sticky sauce and swirl it into the batter. Sure, it’s a little more work, but it looks super pretty and it’s super tasty! Wanna know how to make ’em? Keep on reading…
Short story: I actually made these muffins because I was going on a trip that didn’t involve airplanes or anything complicated like that; it involved a long car ride and a hotel. Since this hotel isn’t one of those fancy ones that have yummy breakfast, and I’m not going to go to a restaurant for breakfast, I whipped up a batch of these bad boys before I left. They pack super well, don’t melt/disintegrate/make a mess, and are individually wrapped in single-serving packages, so they’re perfect food for those of you on the go!
Seriously guys, try these muffins. Especially since blueberries are so sweet and ‘nummy right now! (As you can tell I’m scrambling for stuff to say, ’cause I should be writing something here, but my mind is completely blank…) So, yeah. Have a nice day! Have a fun summer! Have a great life! Have a Blueberry Swirl Muffin!
Blueberry Swirl Muffins
Adapted from Cook’s Illustrated Baking Book
Yields: 12 muffins
- 2 c. fresh blueberries / 1-2/3 c. frozen blueberries
- 1 c. + 2 Tbsp + 1 tsp sugar
- 2-1/2 c. whole wheat pastry flour/white whole wheat flour/all purpose flour
- 2-1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 4 Tbsp unsalted butter, melted & cooled
- 1/4 c. vegetable oil
- 1 c. buttermilk
- 1-1/2 tsp vanilla extract
- Adjust oven rack to upper-middle position & heat oven to 425°F. Spray 12-c. muffin tin w/ vegetable oil spray. Bring blueberries & 1 tsp sugar to simmer in small saucepan over med heat. Cook, mashing berries w/ spoon several times & stirring frequently, until berries have broken down & mixture is thickened & reduced to 1/2 c., ~12 min. Transfer to small bowl & let cool to room temp, 15-20 min.
- Whisk flour, baking powder, & salt together in large bowl. Whisk remaining 1 c. + 2 Tbsp sugar & eggs together in med. bowl until thick & homogeneous, ~45 sec. Slowly whisk in melted butter & oil until combined. Whisk in buttermilk & vanilla until combined. Using rubber spatula, fold egg mixture into flour mixture until just moistened. (Batter will be very lumpy w/ few spots of dry flour; don’t overmix.)
- Put enough batter into muffin cups to cover the bottom, spoon 1 tsp of cooked berry mixture into the center, & top w/ more batter to fill the cup. Spoon 1 tsp of cooked berry mixture on top of the batter, & using toothpick, gently swirl berry filling using figure-8 motion.
- Bake until muffins are golden brown & toothpick inserted in center of muffin comes out w/ few crumbs attached, 17-19 min., rotating muffin tin 1/2way through baking. Let muffins cool in tin for 5 min., then transfer to wire rack & let cool for 5 min. before serving.