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Blueberry Swirl Muffins
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5 from 3 votes

Blueberry Swirl Muffins

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breads and Muffins
Cuisine: American
Servings: 12
Author: Pam / Original by America's Test Kitchen


  • Muffin Tin


Lemon Sugar:

  • 1/3 cup white sugar
  • tsp finely grated lemon zest

Blueberry Swirl Muffins:

  • 2 cups fresh blueberries, picked over, divided
  • 1⅛ cups + 1 teaspoon white sugar, divided
  • cups flour
  • tsp baking powder
  • 1 tsp table salt
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted & cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • tsp vanilla extract


  • Make the lemon sugar by stirring the white sugar with the lemon zest together in a small bowl; set aside. 
  • Make sure the oven rack is in the upper-middle position. Preheat the oven to 425 degrees and coat a muffin tin with cooking spray. 
  • Make the jam by bringing 1 cup of blueberries and 1 teaspoon of sugar to simmer in a small saucepan over medium heat.
  • Cook, mashing the berries with a spoon several times and stirring them frequently, until the blueberries have broken down and the mixture is thickened and reduced to about 1/4 cup, about 6-8 minutes. Transfer jam to a small bowl and cool to room temperature. 
  • Make the muffins by whisking the flour, baking powder and salt together in a large bowl. 
  • In a separate bowl, whisk the sugar and eggs together until thick and creamy, about 45 seconds.
  • Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. 
  • Using a rubber spatula, fold the egg mixture and blueberries into the flour mixture until just moistened. Don't overmix.
  • Divide the batter evenly in the prepared muffin tin. Batter should fill the cups and be slightly mounded. 
  • Spoon a teaspoon of the cooled jam in the center of each mound of batter. Using a wooden skewer, gently swirl the berry jam into batter using figure-eight motion.
  • Sprinkle the lemon sugar evenly over the muffins. 
  • Bake until the muffin tops are golden and just firm, 16-18 minutes, rotating muffin halfway through baking time. 
  • Remove and cool muffins in the tin for 5 minutes before transferring to a rack to cool for another 5 minutes.
  • Serve and enjoy.