These soft blueberry swirl streusel muffins are loaded with fresh blueberries and blueberry jam for the perfect on the go snack or breakfast! Serve these muffins with milk or coffee and will be a hit at any gathering!
😋 Taste and features
- 12 soft and fluffy easy to make blueberry muffins
- Packed with blueberries in the batter
- Swirled blueberry jam on top
🛒 Ingredient notes
Blueberry Swirl Muffins
Sour Cream & Milk: This helps keep your muffins slighty tangy yet moist.
Blueberry Jam: Not necessary to add but I love how the additional blueberry flavor in your muffins.
Classic Streusel
🗒️ Step by Step Instructions
Blueberry Swirl Muffins
Before you start: Heat oven to 400F and line a 12 cavity muffin tin with liners to prevent them from sticking.
Step 1. In a separate bowl, mix together flour, salt and baking powder and set aside. Then cream room temperature butter and sugar in a bowl.
Step 2. Then mix in 2 room temperature eggs. Once eggs are incorporated add in sour cream and milk into the bowl and mix again.
Step 3. Slowly add in dry ingredients (flour, baking powder and salt) into the batter and then mix. Then add in fresh blueberries and mix again! You want some of the blueberries to burst to get additional flavor!
Step 4. Pour muffin batter in evenly and place a spoonful of blueberry jam in each muffin and swirl with a toothpick or chopstick. Then add in streusel on top.
Step 5. Bake for 18-20 minutes and make sure to let your blueberry swirl streusel muffins cool before enjoying!
Classic Streusel
These blueberry muffins with a crumble topping is easy to make and really brings these muffins to the next level!
Step 1. Melt butter in a sauce pan or in a microwave for 1 minute/
Step 2. Add in brown sugar, all purpose flour and salt into the butter mixture and mix with a fork. It should look like wet sand.
Step 3. Set aside to be used to sprinkle on top on muffins before baking.
👩🍳 Top tips
- Wait for the batter to rest at least 30 minutes as this allows the gluten to relax ensuring soft muffins.
- Don’t overmix batter the batter but DO beat in the blueberry muffins. You want to make sure that some of then release their juices!
- Fill your muffin tins about 2/3 way to get rounded muffin tops.
🤔 Substitutions
- No fresh blueberries? Use frozen blueberries. Make sure you rinse off berries in cold water before placing them in the batter to prevent your muffins from turning a completely different color. If you want to read more, you can check out this article.
- No sour cream? Use greek yogurt! A healthier alternative that will still keep your muffins extra light and airy.
- No blueberry jam? Swap it in with any other jam for a fun flavor combination or just leave it out!
- Not enough butter? Swap 4 tbsp of butter with 4 tbsp of oil.
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3 days.
- Fridge: Cool muffins completely and then store in an airtight container for up to 1 week.
- Freezer: Cool muffins completely and then place it in an airtight container or freezer safe bag and put in the freezer for up to 3 months. It will be good for up to 3 months but note the date of when it was baked on the container!
🙋 Frequently asked questions
Why do you use butter instead of oil?
While oil will give your muffins more rise as it weighs less than butter, I love the flavor of butter in muffins!
How do I get a crunchy muffin top?
While I just used my streusel topping for this recipe, you can sprinkle on Turbinado Sugar your muffins before baking to give it a crunchy, sugary top.
What techniques do you use for these muffins?
- Whipping the butter and sugar for at least 3 minutes to incorporate air into the butter. This will give you extra fluffy muffins.
- Waiting for your batter to rest before baking. This helps relax the gluten that’s formed in your muffin as well as preventing air bubbles from forming. If you want to read about this technique you can read this article.
🔎 Related recipes
Want more indulgent brunch ideas? You can check out a few below just to start!
Overnight Pumpkin Cinnamon Rolls
Banana Peanut Butter Streusel Muffins
📖 Recipe
Blueberry Swirl Streusel Muffins
Equipment
- Muffin Tin (12 Cavity)
- Muffin Liners
Ingredients
Blueberry Swirl Muffins
- 2 Cups All Purpose Flour (240 Grams)
- 1 Cup White Granulated Sugar (200 Grams)
- 2 Eggs (Grade A Large)
- 2 tsp Baking Powder
- 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
- 1/4 Cup Whole Milk (60 Grams)
- 1/4 Cup Sour Cream (61 Grams)
- 1/3 Cup Blueberry Jam (85 Grams)
- 1 tsp Salt
- 1 1/2 Cup Blueberries
Classic Streusel
- 3 tbsp Unsalted Melted Butter (43 Grams)
- 1/2 Cup All Purpose Flour (60 Grams)
- 1/2 Cup Brown Sugar (100 Grams)
- 1 tsp Salt
Instructions
Blueberry Swirl Muffins
- Heat oven to 400 F and line 12 muffin tins.
- Put flour, baking powder and salt in a bowl and set aside.
- Take our a large mixing bowl and mix room temperature butter and sugar for 3 minutes until light and fluffy.
- Then add 2 room temperature eggs and mix in until incorporated with the batter. Then add in whole milk and sour cream and mix again.
- Pour in dry ingredients and mix until just combined.
- Then add in fresh blueberries into the batter and mix again.
- Let batter rest for 30 minutes while you make the streusel.
- Make streusel by melting butter in bowl and then mixing in flour, light brown sugar and salt with a fork. It should resemble wet sand.
- Pour muffin batter equally into 12 muffin tins and then add a even amount of jam in each muffin. Mix in the blueberry jam by swirling it with a toothpick or a chopstick.
- Then sprinkle on streusel for each muffin.
- Bake for 18-20 minutes until done and wait to cool before enjoying!
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