I love love a good blueberry muffin but when I found this recipe for blueberry swirl muffins, I just had to make these myself. They are oh so good and the blueberry flavor is doubled because of this sweet yummy blueberry syrup swirl that is swirled on each muffin before being baked. As you can see just from the pictures they look absolutely beautiful and taste even better. They are so moist and fluffy and not too sweet. Just truly a perfect balance of fruity, sweet, and a hint of tang.
The first thing you want to do before starting your muffins is making the blueberry syrup because you want it to be room temperature if not fully cooled when its time to use it. I start by placing a cup of blueberries, sugar, and lemon juice in a small saucepan over medium heat. The lemon juice helps add that tang to the muffins and the sugar just helps bring out that blueberry flavor as well as release the juices of the berry. Once it comes to a boil turn the heat down to low and let it simmer till its nice and thick! Its best to smash the berries as they are cooking as well.
With this recipe I found that it was better for me to do it all by hand instead of a stand mixer because you really don't want to overwork this batter. Everything should be nice and folded into each other. I start with mixing all my dry ingredients together making sure to sift them. In a separate large bowl your going to want to whisk your eggs and sugar together until it is pale in color and nice and thick. You'll want to drizzle the oil into the sugar and eggs while whisking, then SLOWLY whisk in the melted butter until fully mixed. When you are melting your butter make sure that it isn't pipping hot when putting it in your batter because it can cook your egg/sugar mix. That is no bueno. If it does come out steaming hot just give it a few minutes to cool down or pop it in the freezer for 30 seconds to a minute. Finally whisk in your milk, sour cream and vanilla. You might need a pretty large bowl :). The milk and sour cream will add moisture to the muffins as well as add to that tang flavor. If you don't have sour cream, plain yogurt will work just as well.
Once your wet mix is well combined, gently and I do mean gently fold the wet into the dry ingredients. Once you have it all mixed in it will look thick and lumpy almost like it isn't mixed together but it is I promise! Fill your muffin tins to your desired height and then the fun part comes. Now your going to take your cooled down blueberry syrup and spoon about a tablespoon on top of each muffin then take a skewer or toothpick (a knife will also work) and swirl it into the batter. You can go as deep into the muffin as much as you want but from personal experience you don't want to use more than a tablespoon because unfortunately there is such thing as too much syrup and it can make it soggy or make it feel like its never getting cooked. Place in a oven heated to 425 for 15-17 minutes until a toothpick comes out with syrup on it but not batter, if batter is still on the toothpick leave in the oven a little longer and just watch them. Allow them to cool on a wire rack completely. If you'd like to add an oat streusel topping that would be a yummy addition but it definitely is delicious on its own! :)
RECIPE:
2 cups blueberries
1 1/4 cup sugar
1 tbs lemon juice
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 tbs melted butter
1/4 cup vegetable oil
3/4 cup sour cream or plain yogurt
1/4 cup milk
1 1/2 tsp vanilla
DIRECTIONS:
1. Preheat oven to 425. To make the blueberry swirl syrup, add 1 cup of blueberries, 1/4 cup of sugar, and lemon juice in a small saucepan over medium heat. Cook for about 5 minutes until it comes to a boil and has thickened. Smash the berries as they are cooking. Once thickened set aside and allow to cool.
2. To make the muffins, whisk and sift the flour, baking powder, and salt in a large bowl. Set aside. In another large bowl, whisk the eggs and remaining 1 cup of sugar until thick and pale. Slowly whisk in the oil and butter until fully mixed. Whisk in the sour cream, milk, and vanilla. All wet ingredients should be in the same bowl.
3. Slowly fold the wet mixture into the dry mixture making sure not to over mix. The batter should be thick and lumpy.
4. Fill your muffin tins to your desired height. Spoon about a tablespoon of the cooled blueberry syrup over the tops of each muffin. Using a skewer, toothpick or a knife will work too, swirl the syrup into the batter. Bake for about 15-17 minutes until the toothpick comes out with syrup on it but NOT batter. Allow to cool completely on wire rack. Enjoy!
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