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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



    • 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.


    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!

    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. Click Here To Subscribe to my newsletter:


    1. I had the same problem everyone else cited: the batter turned into a too-thick dough that couldn’t possibly become muffins. 3 cups of dry ingredients to 1/2 cup oil and 2 eggs simply is too much dry. Too bad… I wanted these to turn out.

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