Triple Berry Swirl Muffins
Moist, chock-full of berries, and with an irresistible crumb topping, these Triple Berry Muffins are just what you want in a muffin. With an added jam swirl inside, the berry flavor beckons you to have another. These muffins are hard to stop eating and they’re the perfect addition to your summer breakfast table spread. Make some today and put a smile on your loved ones’ faces. 🙂
It’s full-on berry season in Lancaster County, PA. Our supermarkets get in boxes of fresh Jersey berries and I love to take full advantage this time of year by making all the yummy berry desserts (although this year I’ve really been enjoying them in their freshest form–I pop them in my mouth for a quick snack).
This recipe has not only blueberries (which you could just totally stop there) but also raspberries and blackberries in it. And to up the berry factor, I swirled some blueberry preserves right into the batter. That swirl not only adds additional berry flavor, just also ups the moisture, making for a deliciously moist muffin. Be careful to not over-stir the preserves–you want to see swirl in the batter.
Just scoop into a paper-lined muffin pan, sprinkle the crumbs on top, and bake! Super simple. Super delicious.
These muffins make a perfect quick breakfast or a tasty snack. I suggest slathering on some softened butter…everything is better with butter on it!
So grab some fresh (or frozen!) berries and make you some muffins, ’cause it’s safe to say–everybody could use a little more sweetness in their life, right?!
- 3/4 cup all-purpose flour
- 1/2 cup Golden Barrel Light Brown Sugar
- 2 tsp ground cinnamon
- 6 Tbsp cold butter, grated
- 1/2 cup butter, melted
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup greek yogurt plain or any flavor
- 2 large eggs
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen mixed berries
- 1/3 cup blueberry (or other berry) jam
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
- To make the crumb topping: in a small bowl mix the flour, brown sugar, cinnamon and butter together until crumbly. Refrigerate until ready to use.
- In a large mixing bowl, whisk together the melted butter, maple syrup, vanilla, buttermilk, yogurt, and eggs until smooth. Add in the flour, baking powder, soda, cinnamon, and salt until just combined. Be careful to not overmix. Gently fold in berries. Stir jam into batter, making sure to not overstir.
- With large cookie scoop, scoop batter into prepared muffin pans. Sprinkle crumb mixture on top. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean.
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