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I was recently trying to use up things in my freezer and found some frozen berries that had been in there for a long time. I was craving some muffins so decided to see if I could combine the frozen berries with muffins. I came up with this berry swirl muffins, and they were a big hit!
Growing up we used to eat the muffins in the 50 cent mixes, and these reminded me of those but way better due to the addition of the fruit. You could also just make these with already-made jam, if you want to reduce a step. I hope you give these easy berry swirl muffins a try!
Easy Berry Swirl Muffins
As I said, I had berries in my freezer that inspired this recipe.
I used part of a bag of mixed berries and part of a bag of wild blueberries. It was about 4 cups total.
To make the berries into the jam, you’ll need sugar and lemon juice.
You’re going to combine these in a saucepan over medium-high heat and let the stove do its work.
After a while, the berries will start to break down.
Stir often and turn the heat down if you feel it’s cooking too much. You’ll cook it until the consistency is about this thick.
I got about a cup of jam, which was a little more than I ended up needing (but you can totally save it in the fridge for toast!).
Now you’ll combine the butter with white and brown sugar, then add the eggs and vanilla.
Mix the dry ingredients together separately and then add them to the wet ingredients. Then add the milk.
You want it to be nice and smooth when you’re done mixing!
Spray a muffin tin and fill each hole about 1/3 cup up with batter.
Add a spoonful of the jam on top.
Then add more batter on top.
Finally, add more jam.
Then use a toothpick to swirl it together.
You’ll bake them for about 20 minutes at 400 degrees, rotating the pan halfway through the cooking time. They are delicious warm with some butter!
Ingredients
- 4 cups frozen berries
- 1/3 cup sugar
- 2 tbsp. lemon juice
- 10 tbsp. butter, melted and cooled
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tsp. vanilla
- 2.5 cups flour
- 3.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp. salt
- 1 cup milk
- To make the jam, heat the frozen berries, 1/3 cup sugar, and 2 tbsp. lemon juice in a saucepan on medium-high heat. Stir often until it turns into a jam-like consistency.
- Mix together the melted butter and both kinds of sugar.
- Mix in the eggs and vanilla.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Mix in the milk.
- Spray a muffin tin with cooking spray and fill each hole about 1/3 way full with batter.
- Add a spoonful of jam on top of the batter.
- Add more batter on top to fill the hole up about 2/3 full.
- Add a small amount of jam on top of that batter.
- Use a toothpick to swirl the batter and jam around.
- Bake at 400 degrees for about 20 minutes, turning the pan around halfway through the cooking time. Let cool for about 10 minutes before removing to a cooling rack.
Directions
- To make the jam, heat the frozen berries, 1/3 cup sugar, and 2 tbsp. lemon juice in a saucepan on medium-high heat. Stir often until it turns into a jam-like consistency.
- Mix together the melted butter and both kinds of sugar.
- Mix in the eggs and vanilla.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Mix in the milk.
- Spray a muffin tin with cooking spray and fill each hole about 1/3 way full with batter.
- Add a spoonful of jam on top of the batter.
- Add more batter on top to fill the hole up about 2/3 full.
- Add a small amount of jam on top of that batter.
- Use a toothpick to swirl the batter and jam around.
- Bake at 400 degrees for about 20 minutes, turning the pan around halfway through the cooking time. Let cool for about 10 minutes before removing to a cooling rack.
