Blueberry Muffins with Raspberry Jam Swirls

 How many blueberry muffin recipes does the world need?

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

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?

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.

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.

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.

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.

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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.

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Related Recipes:

Blueberry Streusel Muffins (vegan, GF) – one bowl, no mixer required

Cinnamon Raisin Banana Oatmeal Muffins (vegan, GF) – one bowl, no mixer required

Banana Nut Muffins (vegan, GF) – one bowl, no mixer required

Strawberry Jelly Rolls – loaded with jelly and ready in 15 minutes because of a handy shortcut

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

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!

103 comments on “Blueberry Muffins with Raspberry Jam Swirls”

  1. These look so amazing, Averie! Love the jam swirl – heaven!

  2. These look so delicious! I am looking up your previous recipes for things to bake this weekend!

  3. Truly, I saw these on pinterest this morning and thought, ooohhh…those look good! And wouldn’t you know- you baked them- of course they’re good! Cheers and can’t wait to try :)

    • LOL that’s too funny that you saw them and then realized, they were mine. I have a few people tell me they can normally spot ‘my stuff’ even without knowing it’s mine based on the pics but here in Aruba, all bets are off with the pics b/c my lighting and oven and everything is just so random!

  4. These look glorious, Averie!! I love the blueberry/raspberry flavor combination.

  5. I love the jam swirls! And apparently the world needs another one, because I am posting blueberry muffins tomorrow :)

  6. The world needs as many blueberry recipes as possible. These muffins are gorgeous!

  7. This looks fabulous!

  8. Averie, these look sooo beautiful and delicious. I love blueberry muffins and these just look over the TOP with the jam – in a good way! :)

  9. These look awesome! The thing about blueberry muffins is, it’s so hard to make one that is moist and delicious! These look both and your photos are so awesome! Soo yummy looking, Averie!

    We love blueberries here. The boys will eat them straight up or in a muffin for sure. I also throw them in their smoothies all the time. Can’t beat blueberry smoothies!

  10. Averie, your muffins looks soo good (are some of them without the top too?) :) I need some sweets in my days now when school started and I am suffering from having two hours less to sleep…:) I am sure one (or two) of those muffins with my favorite earl grey tea would pick me up in the morning…
    I’ve been doing a lot of savory muffins lately (http://www.picnicatmarina.com/2012/08/cheese-muffins.html), and some corn muffins. I think it’s time to advance to a big girl stuff: blueberry muffins! :) Love the addition of jam. Oh, yes, I forgot, I made an apple pie with raspberry jam today. Not for my blog, just to enjoy…:)

  11. I’m not usually a muffin fan, but these look great! I’ve been dreaming up ideas for a lemon-blueberry something, and I bet lemon curd would be great in place of the raspberry here. I’ll take on e of each please! ;)

  12. I looooove making muffins. Unfortunately as a singleton I rarely make them. If I made them as often as I’d like I’d have a freezer full o’ extra muffins. Or a belly overly full of muffins…these look smashing. I love the raspberry addition.

  13. HUGE berry fan, I will be making these asap! Lemon-blueberry is one of my favorites, and I am game for anything raspberry :)

  14. big, domed, puffy, bakery-style muffins are the only way to go!!!

  15. Love the jam swirl in these—I bet they are so tasty!

  16. YUMMERS! Seriously, I’m salivating!

  17. I love, love, love muffins and make them all the time on my blog. The addition of jam is total genius. And I always fill the tins to the top. The muffin tops are huge, but that’s how I love them. I make muffins a few times a month and have thankfully only had them bake over once,

  18. WOW! These muffins are kind of ridiculous. And perfect! I love smearing raspberry jam on any muffin so this is my dream muffin!

  19. I would actually prefer this muffin over fresh blueberries muffin because I love jams!! :) And my girls could have fun making the swirls! Thanks, Averie!

  20. These look so yummy and fresh and perfect for the little bit of spring we have left. I am sure my boys will be making a big huge mess with blueberry covered faces – but everyone loves blueberry faces ;-)

  21. Wow– those look better than any muffin I’ve seen at our bakeries!! You’re quite the baker, girl! :-)

  22. Pingback: blueberry muffins with raspberry jam swirls. | Cooking Pics

  23. I love blueberry muffins! I love all the pictures! Totally going to try these sometime soon! :)

  24. The addition of raspberry jam swirl makes the good old blueberry muffins extraordinar! The tops look delicious! I have to try these….

  25. I loved my mom’s blueberry muffins, but I have never tried to make ’em.

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