Blueberry Swirl Muffins
Ingredients
Blueberry Compote:
1/2 Cup Blueberries
1 Tbsp Maple Syrup
1 Tbsp Walter
Streusel:
4 Tbsp Unsalted (cold) Butter
1/4 Cup AP Flour
2 Tbsp Cane Sugar
1/8 Tsp Salt
Muffins:
2 Cups All Purpose Flour
1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/3 Cup Cane Sugar
1 Tsp Lemon Zest
4 Tbsp Salted Butter (melted)
1 Cup Milk (of choice)
2 Tsp Vanilla Bean Paste
2 Eggs
1 Cup Wild Blueberries (frozen or fresh)
Directions
Compote
1. In a small pot, add all of the compote ingredients. Place on low heat and let the berries cook down for 15 minutes.
2. Once the berries have cooked down, remove from heat and allow to cool completely.
3. Once cooled, blend until smooth and set aside.
Streusel
1. Cut the cold butter into cubes, then in a bowl, add the flour, sugar, salt and butter.
2. Using you hands, work the mixture until the butter and flour have been lightly mixed to were there are little clumps, making a streusel.
3. Set aside.
Muffins
1. Preheat your oven to 350°F and line a muffin tin with parchment.
2. In a large bowl combine the eggs, milk, melted butter, vanilla, lemon zest and sugar. Whisk until smooth.
3. In a separate bowl, sift the flour, baking soda, and baking powder. Slowly fold the flour mix into the wet ingredients.
4. Once the batter has been combined, add the blueberries and 2 tbsp of the blueberry compote.
5. Add the batter to the muffin tin filling each cup about 3/4 of the way full. Top with a sprinkling of stresul and about a teaspoon of compote, bake for 20-25 minutes or until a toothpick comes out fairly clean.
6. Remove the muffins from the oven and allow to cool before diving in.
7. Enjoy!
Recipe Recap
NotesBe sure not to over mix. The biggest mistake I see people make while making muffins is overmixing. Simpley fold your batter togehter to make sure the baking powder and soda stay active. Over Mixing your batter may cause your muffins to stay flat and dense.
These muffins are super easy while still having multiple layers of flavor.
Happy muffin making!