Blueberry Muffins with Raspberry Jam Swirls


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 How many blueberry muffin recipes does the world need?

Apparently one more because these are my new favorite blueberry muffins.

Blueberry Muffins with Raspberry Jam Swirls stacked

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?

Blueberry Muffins with Raspberry Jam Swirls

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.

Blueberry Muffins with Raspberry Jam Swirls

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.

Blueberry Muffin with Raspberry Jam Swirls

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.

Blueberry Muffins with Raspberry Jam Swirls

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.

Blueberry Muffin with Raspberry Jam Swirls


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.


Blueberry Muffins with Raspberry Jam Swirls

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Microwave Blueberry Banana Oat Cakes (vegan, GF) – ready in 3 minutes

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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!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. I thank you so much!!! These are the first muffins I love, , just made them for my husbands birthday and they are woooow! Better than Starbucks or anything. This recipe is unique!

  2. Hi! I’m thinking of making this but i do not have raspberry jam on hand. Is it okay if i omit the jam? Will it affect the moistness and softness of the muffins?

    1. Yes, it probably will, plus you’ll be missing some sweetness. I would make these when you have some sort of jam or jelly to include.