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Blackberry Jam Muffins

These light and fluffy whole grain muffins are packed with nutrients and filled with sweet and tangy blackberry preserves.

Whole Wheat Blackberry Jam Muffins - The Lemon Bowl

I’m not sure how it happened but my 3 year old has turned into quite the little baker. And it absolutely melts my heart. So you better believe when my friends at Bonne Maman invited me to create a special recipe for Mother’s Day, I immediately enlisted my Sous Chef.

Toddler in the Kitchen - The Lemon Bowl

When I asked him what we should make with our blackberry preserves, he immediately suggested we bake muffins. Apparently bake muffins is toddler speak for “eat preserves straight from the jar with a spoon.” 

Whole Wheat Blackberry Muffins - The Lemon Bowl

With Mother’s Day around the corner, I can’t help but feel blessed to have little helpers in the kitchen. While they aren’t quite delivering me a hot breakfast in bed just yet, I am delighted to see their interest in cooking and baking growing every day.

Jam Filled Blackberry Muffins - The Lemon BOwl

Whether you’re looking for a healthy make-ahead breakfast or afternoon snack, these Whole Grain Blackberry Jam Muffins are ideal for making with kids of all ages. They can help you whisk, measure and pour. Or eat the preserves with a spoon. Either way.

Blackberry Jam Muffins - The Lemon Bowl

And in the meantime, grab the kiddos and get in the kitchen. I hope you have as much fun baking these muffins as we did.

No forks required.

Whole Wheat Blackberry Jam Muffins - The Lemon Bowl

Blackberry Jam Muffins

4 stars average
These light and fluffy whole grain muffins are packed with nutrients and filled with sweet and tangy blackberry preserves.
PREP: 20 mins
COOK: 20 mins
TOTAL: 40 mins
Servings: 12 muffins

Ingredients
 

Instructions
 

  • Pre-heat oven to 400 degrees and line a muffin pan with 12 liners.
  • In a medium bowl, whisk together dry ingredients: whole wheat pastry flour through salt; set aside.
  • 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.
  • 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.
  • Remove from stand mixer and scrape down sides of bowl with a rubber spatula. Stir in chopped walnuts.
  • Using a medium metal scoop, fill each muffin tin half-way full with batter.
  • 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.
  • Bake until golden brown and toothpick comes out clear, 20-25 minutes.
  • Cool in pan for 2 minutes then remove muffins and continue cooling on a cooling rack.

Nutrition

Calories: 290kcalCarbohydrates: 35.1gProtein: 6.2gFat: 14.7gSaturated Fat: 8.8gPolyunsaturated Fat: 5.9gCholesterol: 38mgSodium: 240mgFiber: 4.2gSugar: 14.4g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

41 Comments

  1. Thanks, I used Doves Farm fine plain wholemeal flour (says good for cakes and pastry) and Linwoods milled flax, sunflower, pumpkin, sesame seed and goji berry mix. Everything else the same. I did use UK-purchased measuring cups but I usually use those in baking, had read the difference is minimal doesn’t affect recipes? I was thinking as I slowly added the dry mix to the wet that it did seem too much dry. Thanks for your reply!

    1. Hi Amy – I’m wondering if it was the goji berry mix. Sounds a bit thick with the seeds and berries. Flax seed meal is the consistency of flour. Either way next tim try adding a little milk!

  2. Hi – I made these, mixing by hand, and the batter came out very thick, like a clay, could shape in my hands. I used all the called-for ingredients apart from flax seed used a ground flax seed and mixed seed combo. Any ideas where it went wrong? I improvised and made jam cups. Ok but quite hearty! Thanks.

      1. Hi there. I had the same problem as Amy. Really, really thick. I wonder if it should have read 1 1/2 cups of flour instead of 2 1/2 cups which would be more in line with other muffin recipes. Thanks.

      2. Aww what a sweet little helper! I remember when I was a kid I wanted to help my mom bake all the time. But really that just meant I just wanted to eat uncooked cookie dough and cake batter….haha. These muffins look great and totally perfect for a Mother’s Day breakfast.

      3. Such a little cutie!!! I probably would’ve done the same thing if my mom enlisted me to help bake as a 3-year-old… But she rarely baked, so I never got a chance to eat preserves straight from the jar. Oh darn! ;) These muffins look incredible though Liz!

      4. These look wonderful, Liz! I would be happy as a clam if my kids made these for me on Mother’s Day. And really, who can blame Asher for eating the preserves straight from the jar?

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