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Easy Berry Swirl Muffins

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Ingredients Method

Ingredients
  

  • 4 cups frozen berries
  • 1/3 cup sugar
  • 2 tbsp. lemon juice
  • 10 tbsp. butter melted and cooled
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2.5 cups flour
  • 3.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp. salt
  • 1 cup milk
  • To make the jam heat the frozen berries, 1/3 cup sugar, and 2 tbsp. lemon juice in a saucepan on medium-high heat. Stir often until it turns into a jam-like consistency.
  • Mix together the melted butter and both kinds of sugar.
  • Mix in the eggs and vanilla.
  • In a separate bowl stir together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and mix to combine.
  • Mix in the milk.
  • Spray a muffin tin with cooking spray and fill each hole about 1/3 way full with batter.
  • Add a spoonful of jam on top of the batter.
  • Add more batter on top to fill the hole up about 2/3 full.
  • Add a small amount of jam on top of that batter.
  • Use a toothpick to swirl the batter and jam around.
  • Bake at 400 degrees for about 20 minutes turning the pan around halfway through the cooking time. Let cool for about 10 minutes before removing to a cooling rack.

Method
 

  1. To make the jam, heat the frozen berries, 1/3 cup sugar, and 2 tbsp. lemon juice in a saucepan on medium-high heat. Stir often until it turns into a jam-like consistency.
  2. Mix together the melted butter and both kinds of sugar.
  3. Mix in the eggs and vanilla.
  4. In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix to combine.
  6. Mix in the milk.
  7. Spray a muffin tin with cooking spray and fill each hole about 1/3 way full with batter.
  8. Add a spoonful of jam on top of the batter.
  9. Add more batter on top to fill the hole up about 2/3 full.
  10. Add a small amount of jam on top of that batter.
  11. Use a toothpick to swirl the batter and jam around.
  12. Bake at 400 degrees for about 20 minutes, turning the pan around halfway through the cooking time. Let cool for about 10 minutes before removing to a cooling rack.