These bakery style blueberry swirl muffins are the best breakfast or snack ever! Packed full of juicy berries and swirled with a decadent jam filling, it doesn’t get any better.
It’s always a good time when my dad comes into town, he’s never without some tidbits and wisdom to pass along…. On his most recent trip he left me with this little pearl of wisdom: “Now fast carbs are the carbs you gotta look out for. Like a soda. So make sure if you’re eating a fast carb (like a soda) that you’re also eating something with it to slow it down. Like a hot dog or something”. 😂 So there you have it folks, words of wisdom. According to my dad it’s healthiest to pair that soda with a hot dog. I personably would go for pairing your soda with a Bakery Style Blueberry Swirl Muffins over a hot dog… Or even forgo the soda all together and just go for the muffin, but you really do you here.
To make these Bakery Style Blueberry Swirl Muffins you will need:
- butter
- honey
- vanilla
- nut milk
- plain greek yogurt
- egg
- one one gluten free flour
- almond flour
- baking powder
- baking soda
- blueberries (I used frozen)
- jam of choice
If you love this recipe, you may also like:
- Healthy Carrot Cake Cupcakes
- Super Fudgy Sweet Potato Brownies
- Chocolate Chip Zucchini Sweet Potato Bread
- Sweet Potato Chai Muffins
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
Print
Bakery Style Blueberry Swirl Muffins
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 9 muffins 1x
- Diet: Gluten Free
Description
These bakery style blueberry swirl muffins are the best breakfast or snack ever! Packed full of juicy berries and swirled with a decadent jam filling, it doesn’t get any better.
Ingredients
- 1/4 cup butter, melted
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 cup almond or cashew milk
- 1/4 cup plain greek yogurt
- 1 egg
- 3/4 cup gluten free one to one flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 heaping cup blueberries (I used frozen)
- 1/4 cup jam of choice (I used a store bought blueberry cherry jam)
Instructions
- Preheat the oven to 350 degree. Coat 9 muffin tins with nonstick spray or line with a muffin liner.
- In a large bowl, whisk together the melted butter, honey, vanilla, milk, yogurt, and egg until smooth. Add the flours, baking powder, and baking soda and mix until just combined.
- In a small bowl, stir together the blueberries and the jam. Fold the berries into the batter. Don’t overmix, you want a swirled look.
- Divide the batter evenly among the prepared muffins tins and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Notes
- 1. These bars are lightly sweet so if you want a sweeter bar just add some type of granulated sugar (not more liquid sugar)
- If you don’t have arrowroot powder you should be able to substitute it for corn starch.
- Category: breakfast, snack
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 207
- Sugar: 13.5g
- Fat: 7.5g
- Carbohydrates: 27.8g
- Protein: 3.3g
Keywords: bakery style blueberry swirl muffins, blueberry muffins, bakery style muffins, gluten free muffin
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for supporting Serving Up Simplicity so that I can continue to share delicious healthy recipes!
