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 minutes
Cook Time 20 minutes
Total Time 40 minutes
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: 290kcal | Carbohydrates: 35.1g | Protein: 6.2g | Fat: 14.7g | Saturated Fat: 8.8g | Polyunsaturated Fat: 5.9g | Cholesterol: 38mg | Sodium: 240mg | Fiber: 4.2g | Sugar: 14.4g