How many blueberry muffin recipes does the world need?
Apparently one more because these are my new favorite blueberry muffins.
Big, bakery-style, fluffy muffins that are oozing with blueberries and swirls of raspberry jam in every bite.
Between the oodles of blueberries and dollops of jam, you’re getting a serving of fruit in each one of these light and tender babies.
Servings of fruit via muffins and jam. Rationalize much?
I wanted big, domed, puffy, bakery-style muffins, and the only way to create those is by filling the muffin pan liners past where you think you should. Ignore the two-thirds full rule and go with three-quarters full, at least.
Just don’t go too far or the bottom of your oven will be wearing blueberries.
I made one dozen muffins and had I had another muffin pan, probably should have made 14 muffins, but who wants to deal with two stray muffins. Plus, my oven here in Aruba has one rack and I have one muffin pan, so one dozen it was.
I did over-fill a few and a couple turned out more like mushrooms rather than muffins. The proverbial muffin top with plenty of overhang on the sides was in full force on a few but I love a good muffin top, so no problems there.
This recipe is my new go-to recipe for blueberry muffins (or other berry-based muffins) because it made exceptional muffins, and exceptional muffin tops.
The muffins are soft, fluffy, tender, delicate and who can resist berry-packed and jam-filled bites.
The sweet perfume of blueberries and raspberries while these bake is scrumptious. I wish I could bottle that fragrance and wear it.
I could, and did, go around happily picking off a few muffin tops.
I don’t think Scott and Skylar even know what a muffin top tastes like when I’m around, but what they don’t know doesn’t hurt them.
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Blueberry Muffins with Raspberry Jam Swirls
Makes 12 to 14 large bakery-style muffins
1/2 cup butter, softened (1 stick)
1 cup granulated sugar + 1 tablespoon, for dusting
2 large eggs
1/2 cup cream or milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 to 2 cups blueberries (frozen preferred, fresh are okay)
1/4 cup raspberry jam or preserves
Preheat oven to 350F, line a 12-count muffin pan with liners; set aside. To the mixing bowl of a stand mixer fitted with the paddle attachment, add the butter, 1 cup sugar and beat on medium-high to high speed for 2 to 3 minutes to cream ingredients, or until light and fluffy, stopping at least once to scrape down the sides of the bowl. Add the eggs, cream, vanilla, and beat for 2 minutes, or until mixed and smooth; stop and scrape down the sides of the bowl. Add the flour, baking powder, salt, and mix until just combined; do not overmix or muffins will be tough. Add blueberries (I used 2 cups but if you want to keep this recipe at strictly 1 dozen, use 1 3/4 cup) and fold in by hand (I prefer frozen blueberries – do not thaw them – simply add them frozen; this prevents batter from turning blue). Add the jam and stir very slightly to incorporate, leaving swirls in the batter.
Distribute batter equally among muffin cups, filling each about three-quarters full; don’t be scared of overfilling because this is what creates big, domed, bakery-style muffins. Sprinkle 1 tablespoon sugar over the tops of the muffins, distributed evenly among the dozen. Bake for 22 to 24 minutes, or until tops are set and golden and a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for at least 10 minutes before removing them. Serve immediately. Muffins will keep in an airtight container at room temperature for up to 4 days.
Optionally, after muffins have cooled and before serving, glaze with a simple confectioners’ sugar and cream or milk glaze. Mix about 1 cup sifted confectioners’ sugar with 1 to 2 tablespoons cream and whisk until smooth and desired consistency is reached.
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Related Recipes:
Blueberry Streusel Muffins (vegan, GF) – one bowl, no mixer required
Cinnamon Raisin Banana Oatmeal Muffins (vegan, GF) – one bowl, no mixer required
Banana Nut Muffins (vegan, GF) – one bowl, no mixer required
Strawberry Jelly Rolls – loaded with jelly and ready in 15 minutes because of a handy shortcut
Microwave Blueberry Banana Oat Cakes (vegan, GF) – ready in 3 minutes
Do you have a favorite blueberry muffin recipe?
Or a favorite muffin (or cupcake) recipe that produces amazing muffins whatever the flavor from pumpkin to zucchini to chocolate?
Link up the good stuff!
I love blueberry anything. Looks like you get blueberry in every bite.
wow those look magnificent! i love the raspberry jam swirl! They’re so pretty with all the colors! great recipe!
I have absolutely no problem with another blueberry muffin recipe. Is there such thing as too many muffins? i think not.
Glad you agree with my logic :)
Every muffin needs a good muffin top!!!!
These look so amazing!!! Love all of those blueberries! :)
Holy yumminess! I usually put a scoop of blueberry preserves in with my muffins but I’m so trying it with raspberry jam next time. These look amazing! Hope you’re having a great time in Aruba and soaking up all the delicious sun!
We are having a blast – thanks! And I used raspberry because that’s what I had open and it worked perfectly!
MMMMM those look incredible. I always just used the Martha White premixed blueberry muffins. I’m sure they taste absolutely nothing like yours! I’ve never been adventurous with trying to bake muffins actually.
Muffins seem like they should be easy but there’s a lot that can go wrong from the dough being too dry, too heavy, not rising, rising too much – so I was pleased these came together with my very temperamental oven :)
These look amazing! I usually avoid muffins, but as long as I can make them healthier and look this beautiful, I may have to go back to them!
Thanks, Melissa – I normally make bars or things in a pan rather than muffins too but I was feeling adventurous :)
The photos in this old post are terrible, but the recipe is amazing – the batter for these blueberry muffins is made with oats soaked overnight in buttermilk. https://www.clairetherd.com/overnight-oat-blueberry-muffins/
Oh I bet those are AWESOME!! The oats in buttermilk overnight – my mouth is watering just thinking about how tender and awesome they are!
I am a berry lover (all kinds) and these look wonderful. I typically like a dense muffin or quick bread (banana comes to mind) but when berries are involved, I like a lighter batter. And seriously, who prefers a muffin bottom over a muffin top?!?! I think I’ve seen muffin top pans–there are so many novelty shaped bakeware items I’d love to have but I always hesitate because of the storage factor!
I have a whoopie pie pan (Two of them) which in many respects is pretty similar to a muffin-top pan. There is something about trying to cheat the system though, and JUST bake muffin tops (Ive seen other blog posts about them) and they never look quite right. Good, but not that always-coveted muffin top. I just don’t think you can cheat on that one :)
And I prefer density almost always, too. Except in blueberry muffins. I wanted them to be light, but not dry or toooo crumbly. I am highly picky!
In my opinion, the world can never have too many blueberry muffin recipes — the more the merrier. :)
At holidays, we often grab those JUMBO sized muffins from a local bakery and I’m often found grabbing muffin top edges — the best! Love that you swirled jam into these, great idea for extra fruity flavor.
Tried to maximize the fruit in these and bakery style muffins are just one big dome, perfect (and extra large surface area) for JUST snagging off the muffin top parts :)
These look so perfect for breakfast! Yum!
A very berry BEAUTIFUL muffin recipe Averie! I love the raspberry jam swirls. I saw blueberry jam in a recent blueberry muffin recipe and fell in love with it. Adding jam to berry muffins is honestly genius. I’m thinking a peach jam in my peach muffins would be amazing! You know I love peach!
It’s hard to find that keeper recipe for a classic like blueberry muffins – everyone has a favorite! I know a lot of work went into these and I am SO SO glad you found a winner. They look so fluffy, so soft, and those high muffin tops – you know those are my favorite. The creaming butter method & cream.. I can only imagine how soft these are.
And the photos! Perfect lighting for these muffins. The colors just POP and I literally want to jump throughout the screen and grab one!
Oh you have no idea. Well you probably do, yes, these babies were work. First, no quality mixer here and was mixing these with a hand mixer that I think I bought about 10 years ago at Target and brought down here. Not ideal – omg. Must bring better mixer next time – or don’t make mixer-required recipes, which has been the name of my tune other than these.
Then, the lighting. It was quite a trick to make the jam not just look like black blobs and the blueberries to look like black dirt hidden in some dough. Perfect lighting? If you only knew how many bounces and reflectors and edits there were. Ahem.
And did I mention I have the worst oven down here. So yeah, finding my perfect recipe and then all my other little issues, these were definitely more than just a ‘quickie thing’ but I didn’t have a new blueberry muffin recipe on my site and that’s fixed now :)
Problem solved! Now you have a KILLER blueberry muffin recipe. One that can even stand awful kitchen appliances, heat, and lighting lol
Love the raspberry idea!! It’s been way too long since I’ve had a muffin :)
It had been that way for me too but I fixed that :)
Oh. My. Word. Those muffins look spectacular.
Also, I’m thinking the Blueberry Muffin Perfume should come in a muffin shaped bottle.
And I would be the first person to buy it! :)
Im not usually a muffin eater but these look amazing! Go big or go home! I’ll have to try these I love blueberries!!!
that’s my motto in just about everything in life!