Name: Blackberry Swirl Muffins
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Ingredients: 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

Blackberry Swirl Muffins

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Blackberry muffins are moist, fluffy, and they feature some decadent jammy blackberry swirls that make them incredibly delicious.

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.

Ingredients

Scale

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

Line a muffin pan with paper liners. Set aside.
In a large bowl stir together flour, baking powder and salt and set aside.
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.
Add the wet ingredients to the dry ingredients and whisk until combined.
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.
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.
Preheat the oven to 400°F (250°C).
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.
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.
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!