Meet your brand new favourite stuffed muffins! Oozing with delicious berry compote, these irresistible muffins are a delicious treat to share with your family and friends!
I mean how gorgeous do they look? They are just waiting for you to make them and enjoy! Let’s get started!
Wild or regular blueberries?
In the summer time, we are fortunate to get an abundance of fresh wild berries at the market. They are so small but so mighty in nutrition. They have two times the amount of antioxidant than the regular ones due to the flavonoid anthocyanin.
They also are wonderful to naturally colour your creations. I didn’t know this before, but wild blueberries, when cooked, release a more intense purple shade compared to the regular ones.
If you can’t find the wild variant at your local market, you may find them in the frozen section at the store.
Ultimately, if you don’t have the wild ones, you can definitely use the regular ones with no issues!
What makes these blueberry muffins so irresistible?
These muffins are so addictive. They’re also dairy free and vegan! The combination of a soft muffin combined with the sweet tangy taste of a blueberry jammed centre is just so wonderful!
- Blueberries – fresh or local these will elevate any baked goods! They’re so delicious, tangy and sweet! I only used them to make a jam – you could add EXTRA blueberries to the batter to make it BURST with flavour!
- Flax egg – a great alternative to eggs. It’s healthier and binds the batter together just like an egg would.
- Coconut oil – If you don’t mind the slight coconut taste then this oil is perfect for baking. You can use vegan butter if you prefer too. Try to find refined coconut oil which is extracted from dried coconut meat. This type of coconut oil undergoes high-heat processing and won’t have that distinctive taste and odour commonly tasted with coconut flavoured things.
- Plant based milk – just a bit of milk will be used to keep the batter light and soft.
- Cinnamon – optional but adds a subtle flavour of cinnamon to the batter
- Vanilla – also optional
- Coconut yogurt – Try finding a brand of yogurt that offers a thicker coconut yogurt.
- Sugar – Using brown sugar or coconut sugar will change the texture of the muffins but definitely okay to do. I used white sugar for this recipe.
- Flour -I used all purpose flour for this recipe. You could substitute whole wheat or even gluten free 1:1 by your favourite brand.
How do you make these muffins?
They’re a bit different than your traditional muffins. They’re not going to rise as high and a bit denser. I compare them to being a cross between a donut and a muffin.
I first take two cups of frozen or fresh blueberries (wild preferred) and simmer them in a pot for 10 minutes. The liquids will release and the berries will get soft. I removed the pot from the heat and added a tsp of chia seeds to thicken it. If it’s not thick then place it back on the stove and simmer for another 5-10 minutes.
Making the batter
Making the actual batter is really easy and just requires a few steps.
- Preheat the oven to 350F. Prepare a muffin tray with muffin liners.
- Add all your wet ingredients into one bowl. Ensure your coconut oil is melted and your other ingredients are at room temperature. Mix well.
2. All your dry ingredients into the same bowl and mix well. It will feel a bit thick and dense.
3. Once combined into the bowl, use a large spoon and scoop out some batter. You may have to use two spoons to help drop the batter into the muffin liners. One spoon to scoop and the other to help drop the batter. Use the back of the spoon to smoothen the tops.
4. Take another spoon and drop a dollop of compote in the centre of each muffin liner on top of the batter.
5. Finally top it off with another scoop of batter to “close” the muffins. That’s it. All set for the oven. Bake for 18 minutes or until the edges are a bit golden brown.
Troubleshooting and Tips
I’ve mentioned a few already in the post but here’s a summary:
- Make sure you don’t heap flour into your cups. Measure exactly what you need as to not make the final result too doughy.
- Try to find wild blueberries and, if not, try to use the tinier ones from what you buy. Also, you could add extra berries the batter if you want DOUBLE the berries
- I didn’t add lemon zest in this recipe but you can add it to the compote for a little zing!
- Make sure your ingredients are at room temperature so your coconut oil doesn’t clump up with the coldness of the milk
- This recipe will make 14 muffins! I made them on the smaller side so if you want to make a bigger muffin you could scoops more under over compote.
Can I add something to the top of these muffins?
You sure can! I added some pearl sugar on top. You can also add streusel.
Can this be made gluten free?
I’m sure it can be with 1:1 gluten free flour. The texture and consistency will change though!
How long will this store for?
I place any leftovers that were not eaten the day of baking into a seal tight container for up to 5 days. I also have frozen muffins for up to 3 months to thaw out on room temperature.
Thanks so much for reading! If you’ve tried this recipe and enjoyed it please leave a comment or review. Also tag me on Instagram with your photos! @sculptedkitchen
Delicious Blueberry Filled Muffin
- 1 mixing bowl
- 1 muffin tray
- 14 muffin liners
Wild Blueberry Jam
- 2 cups wild blueberries or any blueberries
- 1 tsp cornstarch optional
- 2 tbsp maple syrup
- 1 tbsp water
Wild Blueberry Muffin
- 1 cup blueberry jam fresh or store bought
- 1 cup sugar coconut or white
- 1 3/4 cup flour
- 1 tsp baking powder
- 1 tsp powdered cinnamon
- 2 flax egg mix 2 tbsp of flax meal in 6 tbsp of water. Leave for a a few minutes to thicken
- 4 tbsp milk or any milk
- 3/4 cup coconut yogurt or any thick yogurt
- 1/8 tsp salt
- 1/2 cup vegan butter or coconut oil
- preheat oven to 350F. Prepare a muffin pan with baking spray and a small dusting of flour
- in a medium bowl, add all your dry ingredients except sugar
- in another bowl, mix together your wet ingredients and add sugar to beat until mixed
- Spoon in approx 2 tbsp into your muffin pan, followed by a dollop of ham and then top with more muffin batter
- cook for 25 minutes
- Additionally, you can roll it in some sugar with cinnamon after it's cooled down slightly.
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