Blueberry Swirl Muffins Recipe!

Hello lovelies,

Now if you’ve been around here a while, you’ll know my love for baking a batch of muffins! Let’s be honest, I’ve done my fair share of muffin recipes here on the blog.

That being said, I certainly don’t feel like I’ve scratched the surface with all the different flavours combinations that you can do. So, I certainly won’t be stopping anytime soon.

Whilst scrolling on Pinterest recently, I came across a blueberry swirl muffin recipe and it instantly caught my eye. I’ve shared a couple of lemon and blueberry muffin recipes over the years but never just blueberry on its own.

I’ll be completely honest, I never thought blueberry on its own could bring the flavour. I wouldn’t usually say it’s the most ‘flavourful’ fruit that’s on the market but I’m big enough and ugly enough to admit when I’m wrong. And today… I was!

These blueberry muffins have completely levelled up my muffin making game. They give everything you want from a muffin and I’m pretty darn impressed that a blueberry can be such a massive addition to a simple muffin recipe. It gets a big, fat, juicy YES from me.

{ full credit goes to the incredibly talented blogger who shared this recipe: }

So if these blueberry muffins have caught your eye then you know the drill. Get scrolling and let’s bake!

Category: Sweet Treat

Serves: 18-20

Prep Time: 20 Minutes

Cook Time: 15-17 Minutes

Overall Time: 40 Minutes

Ingredients You Need For Streusel:

  • 1.5tbsp Of Granulated Sugar
  • 1.5tbsp Of Light Brown Sugar
  • 120g Of Plain Flour
  • 2.5tbsp Of Butter, Melted

Ingredients You Need For Blueberry Swirl:

  • 190g Of Blueberries
  • 1tbsp Of Granulated Sugar

Ingredients You Need For Blueberry Muffins:

  • 230g Of Granulated Sugar
  • 313g Of Plain Flour
  • 2.5tsp Of Baking Powder
  • 54g Of Vegetable Oil
  • 183g Of Plain Yogurt
  • 60ml Of Semi-Skimmed Milk
  • 2tsp Of Vanilla Extract
  • 2 Large Eggs
  • 4tbsp Of Butter, Melted & Cooled
  • 190g Of Blueberries

How To Make The Streusel:

  • Firstly, gather together your equipment and ingredients, line a muffin tin with muffin cases and preheat the oven to 210F / 200C Fan / Gas Mark 7.
  • Secondly, in a large bowl add 1.5tbsp of granulated sugar, 1.5tbsp of light brown sugar and 120g of plain flour and mix together.
  • Next, slowly add the 2.5tbsp of melted butter and using a fork, combine the ingredients until it reaches a chunky crumb consistency.
  • Set aside.

How To Make The Blueberry Swirl:

  • Next, in a medium saucepan, add the 190g of blueberries and 1tbsp of granulated sugar.
  • Cook the blueberry mixture for about 5 minutes over a medium-high heat, mashing the blueberries with a spoon whilst stirring frequently.
  • Once the 5 minutes is up, the mixture should be thick (almost jam like) and the blueberries broken down.
  • Set the mixture aside to cool right down to room temperature.

How To Make & Assemble Muffins:

  • Whilst the blueberry mixture is cooling, it’s time to make the muffins.
  • In a medium bowl, whisk together the 313g of plain flour and 2.5tsp of baking powder.
  • In a separate large bowl, using a whisk, whisk together the 2 large eggs and 230g of granulated sugar until thick in consistency.
  • Next, whisk in the melted but cooled butter and the 54g of vegetable oil to the egg mixture.
  • Now, whisk in the 183g of plain yogurt, 60ml of semi-skimmed milk and 2tsp of vanilla extract into the egg mixture.
  • Add the 190g of blueberries into the flour/baking powder mixture and toss through until fully coated (this stops the blueberries sinking to the bottom of the muffin).
  • Using a rubber spatula, slowly and carefully fold the dry ingredients and blueberries into the wet ingredients until just combined (the batter will be lumpy, that’s okay! Don’t over mix).
  • Using a spoon (or any equipment of your liking), spoon the batter into your muffin cases.
  • On top of each of the muffin batters, add a spoonful of the blueberry swirl mixture.
  • Then, add a sprinkling of streusel on top of each muffin.
  • Place the muffins into the oven and bake for 15-17 minutes, until a skewer placed into the centre comes out with only a few crumbs attached and the streusel is golden brown.
  • Finally, once baked, remove from the oven and allow to cool in the tin before transferring to a wire rack to cool.

That’s your Blueberry Swirl Muffins prepared and baked ready for you to enjoy!

Can we just take a moment, in silence, to appreciate how yummy these muffins look!

Put it this way, I made 20 muffins and the whole batch was gone in two days! Between family and friends, they demolished these little beauties. They are defiantly a muffin I’ll be making again and again… and again, until people are sick of them!

Moral of todays recipe is: blueberries really are a great addition to muffins and bring great flavour! Proper chuffed.

Let me know in the comments below if you make these muffins yourself and if you do, what your thoughts are on them. Are you a blueberry muffin fan?

Sending you all tons of love & hugs as always,

Elle xo


Leave a Reply