Blueberry Swirl Muffins – a dense, buttery, easy muffin with crushed blueberries!
So . . . these blueberry swirl muffins are the bomb. Like, blueberry flavor overload and a dense-but-not-too-dense muffin with a browned buttery crust. But . . . they do look . . . different. I say they look romantic and moody and unique and cold-winter-day-cozy.
…
Dad called them smurf scat. -_- I have such a supportive family.
They say the key to a happy marriage is honesty. I say it’s a good bargaining chip! (Whoa – don’t worry. Kidding.) Buuuuutttt it is handy to have in your back pocket on those mornings that it is -6 degrees outside and your turn to walk the dog. David knows that he can pretty much get me to agree to anything in the world if he offers up a muscle-obliterating back massage. I know I can pretty much get him to agree to anything in the world if I offer up . . . blueberry muffins.
I fell completely and utterly in love with these banana macadamia nut muffins after our trip to Kona. And I wanted that buttery crust and dense crumb in a blueberry muffin form. So I went to work and ta da! As soon as I saw the color of the batter, I had my doubts. I mean, yes–I knew that weird gray-ish blue color came from an incredible crushed blueberry mash that was folded into the batter. But WHOA.
When the muffins came out of the oven, I made the mistake of texting a picture to Mom and Dad with the explanation that a smurf had taken a dump on my counter. (As established previously with “oreo balls,” I can’t be trusted with gourmet food talk or recipe naming.)
But you GUYS. These blueberry swirl muffins tasted AWESOME. Not overly sweet. Browned crust. My favorite way to eat these blueberry muffins is warm, with a smear of butter and a dollop of extra crushed blueberries. They are perfect for breakfast, brunch, or an on-the-go snack. And just try not to smile when you think of smurf scat muffins. 😛
Nutrition & Macros per Muffin: calories: 152 carbs: 22 g fat: 7 g protein: 2 g
(Assuming you made 15 muffins total.)
wyldflour
12-15 muffins
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1/2 lb blueberries
- 2 Tablespoons white granulated sugar
- 1/3 cup buttermilk OR scant 1/3 cup milk + 1 teaspoon lemon juice
- 1/2 cup butter
- 1 cup minus 1 Tablespoon sugar (yep - just scoop a tablespoon out of the cup)
- 2 eggs
- 3/4 cup bluberry mash
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup blueberries
- extra butter for greasing
- 1/4 cup buttermilk OR scant 1/4 cup milk + 1 teaspoon lemon juice
- 1 cup sugar
- 2 1/4 cups all-purpose flour
Instructions
- Make blueberry mash: Stir 1/2 lb blueberries and 2 Tablespoons sugar in small saucepan over medium heat. Cook for 10 minutes, mashing blueberries with a potato masher so they are mostly broken down. Stir occasionally so syrup doesn't burn. Mixture will thicken. Set aside to cool.
- Preheat oven to 400 degrees Fahrenheit. (Low Altitude: 375 degrees.)
- Grease muffin tin with butter. (Not shortening. Not oil. Not spray.)
- If using lemon juice method, mix milk and lemon juice and set aside to curdle.
- Cream together butter and sugar until well mixed.
- Whisk in eggs. Add 3/4 cup of blueberry mash, making sure to gather as many chunks in the blueberry mash as you can. Stir until fully incorporated.
- Separately stir together 2 cups of flour, soda, and salt.
- Stirring by spoon, alternate adding milk and dry ingredients to the blueberry mixture until just incorporated.
- Stir 1/2 cup whole blueberries with 1/3 cup flour, then stir into batter.
- Scoop batter into greased muffin tin until 2/3 full. Add 1/4 teaspoon of the extra blueberry mash to the top of each muffin and swirl on top of batter with a toothpick.
- Bake 3 minutes at 400 degrees. (Low Altitude: 375 degrees.) Do not open the oven door.
- Drop oven temperature to 375 degrees Fahrenheit, while leaving muffins in the oven. (Low Altitude: 350 degrees.) As soon as you set the new temperature, start timing again. Continue baking muffins for 16-18 minutes (low altitude: 20 minutes)--watch for brown to start creeping up the sides of the dome.
- Remove from oven and allow muffins to cool in pan.
Notes
If you're a big fan of blueberries, feel free to dot the top of the muffin with a few extra blueberries! (No more though, otherwise, it will have trouble rising to a dome!)
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