These light and fluffy whole grain muffins are packed with nutrients and filled with sweet and tangy blackberry preserves.
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.
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.”
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.
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.
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.
Blackberry Jam Muffins
Ingredients
- 2 ½ cups whole wheat pastry flour
- ½ cup flax seed meal
- ½ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 1/2 cups milk
- 2 eggs
- ½ cup coconut oil (melted and slightly cooled)
- 1 teaspoon vanilla
- ⅓ cup chopped walnuts (optional)
- ¼ cup Bonne Maman Blackberry Preserves
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.
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.
Hi Christina – I’m so sorry I just realized an ingredient was missing (milk!!) So sorry about that!