Blueberry Swirl Muffins

Blueberry Swirl Muffins

INGREDIENTS

Muffin Batter
8 tablespoon butter room tempertaure
1 cup granulated sugar
2 large eggs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup milk
1 1/4 cup Dried Wild Blueberries

Syrup
1/4 cup Wild Blueberry Syrup

Sugar Topping
1/4 cup granulated Sugar
1 tsp lemon zest form 1 lemon

INSTRUCTIONS

Prepare
1. Preheat oven to 375 Degrees F
2. Line muffin tins or lightly grease if not using liners, set aside.
3. In a small bowl, combine lemon zest and 1/4 cup sugar for the topping, set aside.

Muffin Batter
1. In a large bowl, or in the bowl of a stand mixer, beat 8 tablespoon butter and 1 cup sugar until combined. (If not using a stand mixer, a hand mixer works too).
2. Add 2 eggs, one at a time and beat until well incorporated.
3. Add 2 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon vanilla to the bowl and beat well.
4. Gently mix in the flour and milk (over beating at this point will make a denser muffin): Mix in half of the flour (1 cup), then add the milk (½ cup) and stir. Scrape the sides and bottom of the bowl to incorporate any stuff not mixed in. Then add remaining flour (1 cup) and mix until just combined.
5. Stir in 1 cup dried blueberries

Assemble muffins
1. Fill the muffins tins to about ¾ full (just under ¼ cup of batter).
2. Swirl in 1 teaspoon of blueberry syrup into the top of each muffin using a skewer or straw
3. Lastly, top each muffin with 1 teaspoon of lemon sugar

Bake
1. Bake in your 375°F oven for about 30 minutes. Check after 25 minutes since every oven is very different. The top should be golden brown.
2. Let muffins cool about 10 minutes. Sprinkle tops with a little granulated sugar, if desired.

Enjoy!