Blueberry Swirl Muffins Recipe

Name: Blueberry Swirl Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups plus 1 teaspoon sugar; Finely grated zest of 1 lemon; 2 cups fresh blueberries; 2 1/4 cups My Gluten-Free All-Purpose Flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 large eggs, at room temperature; 1/2 cup canola oil; 1 cup Homemade Cashew or Almond Milk or store-bought; 2 teaspoons pure vanilla extract

Servings: persons

1 1/4 cups plus 1 teaspoon sugar
Finely grated zest of 1 lemon
2 cups fresh blueberries
2 1/4 cups My Gluten-Free All-Purpose Flour
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, at room temperature
1/2 cup canola oil
1 cup Homemade Cashew or Almond Milk or store-bought
2 teaspoons pure vanilla extract

1
In a small bowl, stir together 1/4 cup of the sugar and the lemon zest.
2
Set aside.
3
Preheat the oven to 425 F with a rack in the middle.
4
Spray a 12-cup muffin pan with cooking spray.
5
In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer.
6
Cook, mashing occasionally, until thickened, about 5 minutes.
7
Let cool to room temperature, about 10 minutes.
8
In a large bowl, whisk together the flour, baking powder and salt.
9
In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth.
10
Add to the flour mixture and stir until just combined.
11
Fold in the remaining 1 cup blueberries.
12
Pour the batter into each prepared muffin pan cup until two-thirds full.
13
Spoon about 1 teaspoon of the blueberry compote into each muffin batter center and, using a fork, swirl.
14
Sprinkle generously with the lemon sugar.
15
Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes.
16
Let cool on a rack before serving.
17
(The muffins can be frozen in an airtight container for up to 1 month.)

1225

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups plus 1 teaspoon sugar, Finely grated zest of 1 lemon, 2 cups fresh blueberries, 2 1/4 cups My Gluten-Free All-Purpose Flour, and more.

Yes, Blueberry Swirl Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Swirl Muffins

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