Eggless Blueberry Swirl Yogurt Muffins
Bakery style Eggless Blueberry Swirl Yogurt Muffins made with homemade blueberry jam and topped with crumbly streusel - truly magical!
Servings: 8 muffins
Calories: 386kcal
Ingredients
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
Streusel Topping
- 1½ tbsp. brown sugar
- 1½ tbsp. granulated (white) sugar
- 3 tbsp. unsalted butter melted
- 30 g all-purpose flour (¼ cup)
Instructions
Muffins
- 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.
Streusel
- 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.
Nutrition
Calories: 386kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 343mg | Potassium: 111mg | Fiber: 2g | Sugar: 35g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 2mg