Blueberry Jam-Swirled Buttermilk Muffins

Blueberry Jam-Swirled Buttermilk Muffins - Buttermilk muffins flecked with vanilla bean and swirled with sweet blueberry jam - like a classic pancake meal in muffin form. |
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Moist buttermilk muffins flecked with vanilla bean and swirled with sweet blueberry jam for a pancake-inspired breakfast treat.

  • Cook Time: 18 minutes
  • Total Time: 18 minutes
  • Yield: 8-9 muffins 1x


  • 2 1/8 ounces (1/2 cup, spoon and level) whole wheat pastry flour
  • 2 1/8 ounces (1/2 cup, spoon and level) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ounces cream cheese
  • 1 ounce (2 tablespoons) I Can't Believe It's Not Butter!
  • 3 tablespoons vanilla sugar (or granulated sugar)
  • 1 vanilla bean, split and scraped
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 4 1/4 ounces (1/2 cup) low fat buttermilk
  • 8-9 teaspoons blueberry jam or preserves (1 teaspoon per muffin)


  1. Preheat oven to 350ºF. Grease 9 muffin cups with nonstick spray.*
  2. In a bowl, whisk together the pastry flour, all-purpose flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), beat the cream cheese, I Can't Believe It's Not Butter!, sugar, and vanilla bean together until smooth, wiping down the bowl and beater as needed. Beat in the egg until evenly incorporated, followed by the vanilla extract.
  4. With the mixer on lowest speed, add about 1/3 of the flour mixture followed by 1/2 of the buttermilk to the batter, mixing each in until partially incorporated and continuing in this manner until all has been added. After last addition, continue mixing just until all ingredients are evenly incorporated.
  5. Divide the batter evenly between 8-9 of the prepared muffin cups, filling each about 2/3 of the way. Add 1 teaspoon blueberry jam/preserves to the top of each and lightly swirl in with a toothpick.
  6. Bake muffins in preheated oven for 15-20 minutes, until a toothpick inserted into the center of one comes out clean. Cool in pan for another 15-20 minutes before transferring to a wire rack to cool completely. Store in an airtight container.


*I would suggest greasing your muffin cups rather than lining them with paper liners, since the muffins tend to stick to the liners a bit.