berry swirled muffins with salted maple butter

These were the easiest muffins I've made yet, and no mixer or equipment needed. Just a few easy steps! And the salted maple butter...omg.

Make the jam.

Combine the berries (frozen or fresh, I used frozen) and sugar in a large sauce pan. Place the pan over low heat, dissolving the sugar. Increase to a high heat, bring to a full rolling boil while stirring and mashing fruit with a fork.

Add the lemon juice. Lower the heat to a simmer, stirring often, until thickened. This will take about 15-20 minutes. Once thickened, set the jam aside.

Prepare the batter.

Preheat oven to 400 degrees F. Butter the muffin tin well so the muffins don't stick (I ran out of muffin liners and it came out just as good!)

In a large bowl, add the flour, baking powder, and salt. Stir to combine. In another bowl, add the sugar, milk, vanilla, egg, and coconut oil. Whisk to combine.

Add the wet ingredients to the dry ingredients. Stir until just combined - the batter should be a little lumpy. Be careful to not over mix!

Fill the muffin tins 3/4 of the way up. With a teaspoon, spoon in the jam and gently swirl it in. Bake for about 20 minutes, or until a toothpick comes out pretty clean.

Make the salted maple butter.

While the muffins are baking, combine the maple syrup and butter in a small bowl and then set aside.

Serve and enjoy.

After the muffins cool, spread some of the salted maple butter on if you'd like and then serve and enjoy!

If you make these berry swirled muffins with salted maple butter, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

berry swirled muffins with salted honey butter

INGREDIENTS

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1 cup whole milk

• 1 teaspoon vanilla extract

• 1 large egg

• 1/4 cup coconut oil, melted

BERRY JAM

• 16 ounces fresh or frozen berries (strawberries, blueberries, blackberries, or a mix)

• 3/4 cup granulated sugar

• 2 tablespoons lemon juice

• pinch of salt

HONEY BUTTER

• 6 tablespoons salted butter, melted

• 3 tablespoons pure maple syrup

INSTRUCTIONS

1. Preheat oven to 400 degrees. Butter muffin tins very well.

2. Make the jam. Combine the berries, salt, and sugar in a large sauce pan. Place the pan over low heat, dissolving the sugar. Increase to a high heat, bring to a full rolling boil while stirring and mashing fruit with a fork. Add lemon juice. Lower the heat to a simmer, stirring often, until thickened, about 20 minutes. Set aside.

3. Prepare the batter. In a large bowl, add the flour, baking powder, and salt. Stir to combine. In another bowl, add the sugar, milk, vanilla, egg, and coconut oil. Whisk to combine. Add the wet ingredients to the dry ingredients. Stir until just combined - the batter should be a little lumpy. Be careful to not over mix!

4. Fill the muffin tins about 3/4 of the way up. With a teaspoon, spoon in the jam and swirl it in.

5. Bake the muffins for about 20 minutes, or until a toothpick comes out relatively clean.

6. Make the salted maple butter. In a small bowl, combine the maple syrup and salted butter until well combined. Then, set aside.

7. Once the muffins are done, let them cool for about 5 minutes. Serve with the salted maple butter and enjoy!