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.


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.



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”

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  2. holy wow. i just made these, and they are literally the best muffin that’s ever come out of my oven. thanks!

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  8. Just made these beautiful muffins today! They came out perfect! I did have to bake mine a little longer than the directions stated, about 30 min for mine. Not only are these muffins delicious they are so pretty! I’m taking these to work tomorrow and I hope that everyone enjoys them as much as I do. Definitely a recipe I’m going to keep handy. Thank you for the recipe!

    • Ovens are so variable, especially with the blueberries and the jam and how much moisture they each respectively contain which can effect baking times. And glad you baked them for the perfect length given your oven and ingredients and are so pleased with the results! Yay! You have lucky coworkers!

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  10. These looked so good, they’re in the oven now! Can’t wait to taste! But, the batter was really thick, I had a hard time stirring it. I didn’t have a stand mixer so I had to use the old hand blender for the first couple of steps. I used a wooden spoon to stir the dry ingredients and blueberries, but it was still super thick. I added some extra cream to thin it out a bit. We’ll see what happens. Just wondering if this was normal? Thanks very much, and I’m still optimistic! I’ll repost once they’re done!

    • Honestly no, I don’t remember the batter being unreasonably thick. The post is 6 mos old now and I havent remade them exactly like that, to the letter, since that post. But I mean it was thick-ish but within the realm of normal. Plus when you put that jelly in, it’s going to thin out the batter. Good call on adding more liquid if you felt like it needed it and blueberries have lots of moisture they’ll leach while baking…so I think you should be fine…I mean 2 eggs, 1/2 cup milk, 1 stick of butter and 2 c of flour. That’s pretty standard muffin making and I had a few readers who made these and loved them and wrote to me…but LMK!

  11. These are perfect! I used buttermilk instead of milk or cream b/c I needed to use it up. I turned the oven down to 325 during the last 5 minutes. They are super duper good. And at around 200 calories a muffin, they are worth it. Of course I had two though. :) Loved them. My daughter said they were the best she’s ever had.

    • I love that you used buttermilk and I made these while I was traveling and didn’t have any (and didn’t think to make some with a splash of vinegar into milk) and I bet they were super good and tender with the buttermilk! And good call on turning oven down in last 5 mins. They can tend to get just a touch extra golden, so good thinking! Thanks for the report & glad you had two :)

  12. I love your recipes, Averie. I made this muffin recipe for my boyfriend (he’s been buying muffins at the coffee shop every morning and I told him to save money he should let me bake for him instead because I love baking but don’t want to eat all of the product!). The recipe turned out great – super moist and delicious! I wish I’d baked them at a slightly higher temp to get a crispier outside with the interior still moist and delicious… I’m not used to my oven yet and I think it runs on the cool side. Oh, also, I subbed 1/3 of the butter out for coconut oil, used nonfat milk, and instead of raspberry jam I used a nice ripe peach because that’s what I had on hand. The batter was so tasty, it was almost addictive. And I usually like to savor my treats, but when I ate one of the muffins, I just devoured it in about 15 seconds. Yikes! That’s good stuff! My boyfriend is thoroughly enjoying them as well and refers to them as “slammin’.” :)

    • So glad you enjoyed these! If you swapped out butter and added oil, that’s one reason the outside won’t get as crispy. It’s a scientific impossibility – so use oil if you want soft, use butter if you want a little more crispiness. That holds true for all cakes, muffins, etc. I love that your boyf called them slammin’ and that you inhaled in 15 secs. Awesome :)

  13. My muffins are in the oven, wish I’d read comments prior to putting the batter together for I was shocked that the batter is super thick ( wish I’d added a dollop of yogurt but thought about it too late). My oven is on the fritz (boo) so I’m worried! Someday we will be able to get a new oven but maybe I should pick up a temperature gage in the meantime. I’ll report back post tasting.

  14. Oh my my my. Even with a lousy oven like mine this recipe came out stupendously spectacular.Starting my second batch now.

    • You know what’s funny, I made these muffins at a vacation home that’s not my main oven and my oven runs hot, uneven, and temperamental. I HATED that I chose to bake muffins in it (bars & brownies, okay but muffins are less forgiving) – anyway so when I read your comment about the oven, that makes two of us! :) Glad you love ’em & are starting a 2nd batch!

  15. 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?

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  17. 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!

    Rating: 5

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