Blackberry Jam Muffins
These light and fluffy whole grain muffins are packed with nutrients and filled with sweet and tangy blackberry preserves.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups whole wheat pastry flour
- 1/2 cup flax seed meal
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 eggs
- 1/2 cup coconut oil (melted and slightly cooled)
- 1 teaspoon vanilla
- 1/3 cup chopped walnuts (optional)
- 1/4 cup Bonne Maman Blackberry Preserves
Instructions
- 1
Pre-heat oven to 400 degrees and line a muffin pan with 12 liners.
- 2
In a medium bowl, whisk together dry ingredients: whole wheat pastry flour through salt; set aside.
- 3
Add milk, coconut oil, eggs and vanilla to a bowl in a stand mixer and beat on low-medium speed until fluffy, 2-3 minutes.
- 4
With the mixer on low-medium, slowly add the dry ingredients to the bowl. Mix until fully incorporated, 1-2 minutes - careful not to over mix.
- 5
Remove from stand mixer and scrape down sides of bowl with a rubber spatula. Stir in chopped walnuts.
- 6
Using a medium metal scoop, fill each muffin tin half-way full with batter.
- 7
Add one teaspoon blackberry preserves to the center of each tin then scoop the remaining batter on top of each muffin to cover the preserves.
- 8
Bake until golden brown and toothpick comes out clear, 20-25 minutes.
- 9
Cool in pan for 2 minutes then remove muffins and continue cooling on a cooling rack.