Blackberry Jam Muffins
These light and fluffy whole grain muffins are packed with nutrients and filled with sweet and tangy blackberry preserves.
Servings 12 muffins
Calories 290kcal
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.
Nutrition
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
