Bakery style Eggless Blueberry Swirl Yogurt Muffins made with homemade blueberry jam and topped with crumbly streusel - truly magical!
I've been meaning to share a good blueberry muffin recipe for a long time now. Given the satisfactory results I've seen with eggless muffin and cake baking (Eggless Double Chocolate Greek Yogurt Muffins and Eggless Lemon Pound Cake), it was finally time to try these Eggless Blueberry Swirl Yogurt Muffins - and here it is!
These bakery-style muffins are made with homemade blueberry jam and sprinkled with streusel for that extra crunch. These muffins contain no eggs, which makes them perfect for those with food intolerances or if you're looking to cut down some calories.
Why this Recipe Works
These Blueberry Swirl Yogurt Muffins are:
- Fluffy and moist on the inside with the addition of low-fat yogurt
- Bursting with homemade blueberry jam goodness
- Topped with streusel topping for an extra crunch
- Perfect for breakfast or as a snack; serve warm with a smear of butter for an extra treat!
- Taste fresh even the following day
- Contain no eggs, making them lower in calories and ideal for those with food intolerance
- Are perfect to make ahead as the batter can be chilled overnight
Ingredients for Eggless Blueberry Swirl Yogurt Muffins
For these no-egg muffins, we will split the ingredients in 3 sets; ingredients for the batter, those for the homemade blueberry jam, and a few ingredients for the streusel topping.
The muffin batter itself is very simple and requires a few basic ingredients. These muffins are made with plain low-fat yogurt which makes them moist and fluffy. You will also need a few other basic pantry ingredients.
For the blueberry jam filling, you will need a cupful of fresh blueberries, ground cinnamon (for an extra kick!), and a teaspoonful of granulated sugar.
For the streusel topping, you will need all purpose flour, brown sugar, white sugar, and melted butter.
How to make Eggless Blueberry Swirl Yogurt Muffins (Step by Step)
This recipe can be made in 4 steps: batter preparation and chilling, making blueberry jam, making streusel topping, and assembly and baking! It may sound complicated, but these bakery-style blueberry yogurt muffins are actually simple to make if you follow these step-by-step instructions.
Step 1: Make & Chill Muffin Batter
To make the batter, start by mixing oil, vanilla, and sugar together in a stand mixer. Then, add the milk and plain yogurt and combine. Finally, fold the dry ingredients (flour, salt, baking powder, baking soda) in two additions and mix until just combined. Do not overmix!
The batter needs to be chilled for at least 30 minutes and up to overnight. The batter can be made a day ahead and chilled. In the meantime, you can prepare the blueberry jam and streusel topping.
Step 2: Make the Blueberry Jam
To make the blueberry jam, rinse and drain a cup of fresh blueberries. Place blueberries in a small saucepan, add sugar and cinnamon and turn on the heat to medium. Use a potato masher to gently mash the blueberries. Simmer for 4-5 minutes and transfer to a glass bowl to cool completely.
Step 3: Make the Streusel Topping
To make the streusel topping, whisk brown sugar, white sugar, melted butter, and sifted flour together in a medium sized bowl until crumbly. Set aside.
Step 4: Assembly and Baking
To assemble the muffins, start by lining a muffin tin with muffin liners. Place 1 tablespoon of batter into a muffin liner. Then, place 1-2 teaspoons of blueberry jam and use a skewer to carefully swirl the jam into the batter. Top with 1 tablespoon of batter (filling the muffin liner all the way to the top), followed by 1 teaspoon of blueberry jam and swirl the jam into the top part of the muffin. Finally, top with 2 teaspoons of streusel. Repeat for the remaining muffin liners. This recipe yields 8-9 large muffins.
Bake the muffins in a preheated oven at 220°C (425F) for 7 minutes. Then, without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a toothpick inserted into the center comes out almost clean (with a few moist crumbs) and the streusel tops are golden brown.
Cool the muffins for 5 minutes, then transfer to a cooling rack to finish off cooling.
Tips for the Best Blueberry Swirl Muffins
- The secret to get the perfect rise in these bakery-style muffins lies in two important steps: chilling the batter and baking at the right temperature.
- By chilling for at least 30 minutes, gas bubbles will form resulting in a beautiful rise while baking.
- When baking the muffins, start off with a high temperature of 220°C (425F). Bake the muffins for 7 minutes. Then, decrease the oven temperature to 175°C (350F) and continue baking until done. Do not open the oven when changing temperatures as this may cause muffins to sink.
- When adding dry muffin ingredients to wet ingredients, do not overmix, but fold the ingredients into the batter until just combined.
- Fill the muffin liners all the way to the top (and not ¾ full) for a large bakery-style muffin.
- Plain low-fat yogurt can be substituted with plain Greek yogurt with the same results.
Making Ahead and Storing
These Eggless Blueberry Swirl Yogurt Muffins taste fresh even the next day! Store cooled muffins at room temperature in an airtight container for up to 5 days.
The muffin batter can be made up to a day ahead and refrigerated (covered). Blueberry jam can also be prepared a day ahead and chilled (covered) in a glass container. You may need to warm up jam slightly if it solidifies. The streusel topping can also be made ahead and chilled.
If you like this recipe, you may also like:
- Eggless Vanilla and Sprinkles Greek Yogurt Muffins
- Eggless Banana and Cinnamon Muffins
- Eggless Double Chocolate Greek Yogurt Muffins
- Eggless Lemon Poppyseed Yogurt Muffins
- Eggless Lemon Pound Cake
If you've tried these bakery-style Eggless Blueberry Swirl Yogurt Muffins, let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow me on Pinterest, and Instagram to stay updated with any new recipes!
Eggless Blueberry Swirl Yogurt Muffins
- 60 mL vegetable oil (¼ cup)
- 200 g granulated sugar (1 cup)
- ½ tsp. vanilla extract
- 60 mL milk semi-skimmed (¼ cup)
- 180 g plain yogurt low-fat (¾ cup)
- 250 g all-purpose flour (2 cups)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
Blueberry Swirl Jam
- 190 g fresh blueberries (1 cup)
- 1 tsp. ground cinnamon
- 1 tsp. granulated sugar
- 1½ tbsp. brown sugar
- 1½ tbsp. granulated (white) sugar
- 3 tbsp. unsalted butter melted
- 30 g all-purpose flour (¼ cup)
- Sift and mix all-purpose flour, baking powder, baking soda, and salt in a medium sized bowl
- Place vegetable oil, vanilla extract, and sugar in a bowl of a stand mixed fixed with the paddle attachment and mix on low speed until combined (1-2 mins). Use a spatula to scrape the side of the bowl.
- Add milk and plain yogurt and mix on medium-low speed for 2-3 minutes.
- Add dry ingredients to wet ingredients in two additions, folding using a spatula after each addition, until just combined. Do not overmix. Batter will be thick.
- Cover and chill muffin batter for 30 mins to 1 hour (up to overnight). In the meantime, prepare the blueberry swirl jam and streusel.
Blueberry Swirl Jam
- Wash, drain, and place blueberries in a small saucepan on medium heat. Add sugar and cinnamon on stir to combine.
- Use a potato masher to slightly mash blueberries. Simmer for 4-5 minutes. Transfer to a bowl and allow to cool completely.
- Whisk brown sugar, white sugar, melted butter, and sifted flour together in a medium sized bowl.
Assembly and Baking
- Preheat the oven to 220°C (425F) and line a muffin tin with muffin liners (or grease with butter).
- Place 1 tbsp. of chilled batter into each muffin liner. Add 1-2 tsp. of blueberry jam and using a toothpick or skewer, carefully swirl the blueberry jam into the batter. Top with 1 tbsp. of muffin batter, followed by 1 tsp. of blueberry jam and swirl the top part of the muffin. Sprinkle with 2 tsp. of streusel.
- Bake muffins for 7 minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake for a further 8-12 minutes until tops are golden brown and a toothpick inserted into the center comes out almost clean with a few sticky crumbs.
- Allow to cool for 5-7 minutes, then transfer to a wire rack to finish off cooling.