Blackberry Swirl Muffins

Blackberry swirl muffins are soon to become your favorite berry muffin recipe! Perfectly moist and fluffy, they feature some decadent jammy blackberry swirls that make them incredibly delicious.

We all agree that the best part in a berry muffin (except from the crispy top part) are these pockets of berries we find here and there. And somehow, it always seems there are not enough of them. This is going to change today, thanks to these jammy muffins.

Yes, you heard right: jammy muffins. But what does it mean exactly? Well, instead of adding whole blackberries into the batter, I cooked and smashed the blackberries to release their juice, and mixed them with half of the muffin batter. It creates some irresistible swirls of blackberry jam and make the muffins juicy and extra moist. You’ve got to try this little trick too!

Why you’ll love these blackberry swirl muffins:

• Super moist and tender crumb ✔
• A sweet and jammy center ✔
• A foolproof muffin batter ✔
• Easy to make ✔

How to make the blackberry swirls?

1. Start by making the blackberry jam. It simply consists in cooking blackberries together with honey and lemon zest until bubbly, smashing them as you go. Then, add the cornstarch and cook a few minutes longer, until the mixture thickens a little bit.
2. Allow the blackberry jam to cool down to room temperature before using.
3. Divide the muffin batter (after rising for 1 hour) in two halves.
4. Gently fold in about half of the blackberry jam to half of the batter, until almost combined. You don’t want to overmix or you will end up with dense muffins instead of light, moist and fluffy muffins.
5. Assemble the muffins by layering the plain muffin batter, the blueberry swirl batter, some pockets of blackberry jam, and repeat, finishing up with the plain batter.

Storing instructions

These muffins are best eaten fresh the same day, after they cooled down to room temperature. You can store them in an airtight container placed at room temperature for a day; then transfer to the refrigerator for up to 3 days.

Blackberry jam muffins also freeze very well. Simply allow them to cool completely, then place in a ziploc bag and keep in the refrigerator for up to 3 months.

Recipe variations

Now that you master the jammy swirl technique, you can create some variations to these blackberry muffins, using blueberry or raspberries instead (or even triple berry). You can also top the muffins with a crumb topping – it makes them absolutely irresistible. Another option consists in adding about ⅓ cup (60g) white chocolate chips to the batter. So good!

You will also love these muffins:

• Chocolate Chip Banana Bread Muffins
• Raspberry Streusel Muffins
• Vegan Blueberry Muffins
• Chocolate Chip Muffins
• Sugar-Free Almond Banana Muffins

Blackberry Swirl Muffins

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Rising Time: 1 hour
• Cook Time: 20 mins
• Total Time: 1 hour 35 minutes
• Yield: 6 muffins 1x

Blackberry swirl muffins are soon to become your favorite berry muffin recipe! Perfectly moist and fluffy, they feature some decadent jammy blackberry swirls that make them incredibly delicious.

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Ingredients

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• 1 cup (120g) all-purpose flour
• 1 ½ teaspoon baking powder
• 1 pinch salt
• 1 large egg
• ½ cup (100g) granulated sugar
• ½ cup (120g) plain yogurt, full fat
• ¼ cup (60 ml) vegetable oil, neutral in taste (such as canola oil)
• 1 teaspoon vanilla extract
• 1 ½ cup (225g) blackberries, fresh ideally (frozen work too) + extra for decoration
• ¼ cup (50g) honey
• ½ lemon, zest only
• 1 teaspoon cornstarch

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Instructions

1. Line a muffin pan with paper liners. Set aside.
2. In a large bowl stir together flour, baking powder and salt and set aside.
3. In a medium bowl, mix together egg and granulated sugar until combined. Pour in yogurt, vegetable oil (or melted butter, slightly cooled), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and whisk until combined.
5. Cover the bowl with a cloth and let the muffin batter sit at room temperature for 1 hour to give time to the baking powder to activate – it’s the key to tall and fluffy muffins, with an airy crumb.
6. Meanwhile, prepare the blackberry jam. Place all the blackberries in a medium saucepan together with honey and lemon zest. Cook on medium heat, stirring and smashing the blackberry as you go, using a wooden spatula. When slightly bubbling, add the cornstarch and cook for two more minutes or until the mixture thickens. Let cool until it comes to room temperature or almost.
7. Preheat the oven to 400°F (250°C).
8. Once the jam has cooled off, carefully stir about half of the blackberry jam with half of the batter (roughly, this doesn’t need to be exactly half and half) until combined. Do not over-stir.
9. Carefully scoop the batter into each muffin cavity, alternating between plain batter, blackberry batter, and pockets of blackberry jams, finishing with plain batter on top. Sprinkle the top with granulated sugar and add a few extra blackberries.
10. Place muffins in the oven and reduce immediately the oven temperature 375°F (190°C). Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely. Enjoy!

Berries, Fruit Desserts, Muffins, Snacks, Year Round

Did you make this recipe?

Lastly, if you make this Blackberry Swirl Muffins, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!