blackberry swirl streusel muffins
Ribbons of berry jam encasing a batter of fresh blackberries and a hint of lemon, topped with a crunchy cinnamon streusel.
Ingredients
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 1/2 cup plain Greek yogurt
- 1/2 cup buttermilk
- 2 cups + 1/4 cup all purpose flour
- 2 tsp baking soda
- 1/2 tsp baking soda
- 1 cup blackberries, fresh or frozen
- 1/3 cup blackberry jam
- 1/2 cup brown sugar
- 3 tbsp butter
- 1 tsp cinnamon powder
Instructions
- Preheat oven to 425 degrees. Line two 12-cup muffin tins with liners, or grease well with butter.
- In a large bowl, beat together the coconut oil, honey, eggs, vanilla, lemon zest, yogurt, and milk. Add 2 cups of flour, baking powder, baking soda, and salt and whisk until just combined. Stir in the berries and the jam, leaving streaks of jam visible in the batter.
- To make the streusel, combine the remaining 1/4 cup of flour, brown sugar, and cinnamon. Cut in the butter until pieces no larger than a pea remain in the batter.
- Divide the muffin batter between the tins, filling each 3/4 of the way to the top. Sprinkle on the streusel. Transfer to the oven and bake for 5 minutes, then reduce the heat to 350 and bake an additional 15-20, rotating the pans once halfway through the second baking time, until a toothpick inserted in the center emerges clean.
- Serve warm with a smear of butter and honey, or let cool and store in a covered container for up to 5 days.
Notes
*Honey substitute: You can use an equal amount of maple syrup or granulated sugar in place of the honey.
*Coconut oil substitute: Use an equal amount of melted butter or another neutral oil, such as safflower or canola.