Blueberry Blackberry Jam Muffins
Blueberry Blackberry Jam Muffins
Vegan Blueberry Blackberry Jam Muffins are fully loaded with plenty of fresh berries and drizzled with a sweet blueberry glaze. The perfect sweet treat for breakfast, brunch, or a celebration.
I love starting my day with a healthy breakfast like Vegan Breakfast Parfait with Blueberries & Granola or Vegan Superfood Breakfast Cookies. But sometimes you just crave something sweet in the morning. When that happens, these jammy blueberry blackberry muffins are my go-to. They're dairy-free and egg-free, so they're also great to bring to a pot luck where there might be guests with food allergies. Plus, they're fast and easy to make!
Ingredients for Vegan Blackberry Jam Muffins
The ingredients for these healthy dairy- and egg-free muffins are easy to find. Here's what you need to make the muffins:
- Flour. I use organic all-purpose flour from Bob's Red Mill.
- Brown sugar. Choose organic to ensure it's vegan.
- Baking powder and soda
- Spices. These are flavored with cinnamon and ground nutmeg
- Fresh berries. I love the mixture of blueberries and blackberries.
- Blueberry preserves. You can use homemade or any store-bought preserves you love.
- Vanilla extract.
- Almond milk. Any kind f milk will work. If want to have the freshest tasting milk, make your own almond milk with this recipe.
- Apple cider vinegar. This makes dairy-free buttermilk for a bit of tang in your muffins.
- Agave syrup. You can use a different sweetener if you prefer, such as maple syrup or honey if you're not vegan.
- Vegan butter. I like Earth Balance Vegan Buttery Sticks for baking.
Glaze for Blueberry Blackberry Jam Muffins
These pretty berry jam muffins are topped with a three-ingredient glaze made with:
- Powdered sugar. Granulated sugar will give your glaze a gritty texture that's not what you want.
- Blueberry preserves. If you prefer blackberry or another fruit, feel free to use a different kind of preserves.
- Lemon juice. To add a nice amount of peppy brightness to the glaze.
Other Vegan Milks to Use
Feel free to use a different kind of dairy-free milk in your muffins. Here are some of my favorite homemade vegan milks:
Other Sweeteners for Blueberry Blackberry Jam Muffins
If you'd like to swap out the granulated or liquid sweetener in this recipe, you have options. Start with this guide to The Best Healthy Sugar Alternatives + Substitutes.
Coconut sugar, date syrup, maple syrup, honey, or bee-free honey are all great options!
Storage Suggestions
You can store leftover fully cooled blackberry jam muffins at room temperature in an airtight container for up to four days. Or in the freezer for up to two months. The muffins will defrost at room temperature in a few hours or you can pop them in the microwave for 30 seconds or so to enjoy warm.
How Many Muffins Does the Recipe Make?
This recipe makes 12 regular-sized blackberry jam muffins. You could also make 8 large muffins or 24 minis!
Feel free to scale the recipe up for a larger batch or cut it in half if you like.
Will Frozen Berries Work?
Yes, you can make these jam muffins with fresh or frozen berries. If you use frozen berries, you'll want to dust them in a layer of cornstarch or flour to help absorb some of the liquid frozen berries release.
More Vegan Muffin Recipes
- Vegan Orange Cranberry Breakfast Muffins
- Vegan Pumpkin Spice Muffins
- Easy Vegan Double Chocolate Muffins
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If you make these Blueberry Blackberry Jam Muffins, be sure to tag me on Instagram @orchidsandsweettea!
Blueberry Blackberry Jam Muffins
Ingredients
MUFFINS:
- 2 cups organic all-purpose flour
- ¼ cup organic brown sugar
- 2 tsps baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 1 cup fresh blueberries (See Notes!)
- 1 cup fresh blackberries
- ¼ cup blueberry preserves
- 1 teaspoon vanilla extract
- 1 ¼ cup Almond milk
- 1 tablespoon apple cider vinegar
- ¼ cup Agave syrup (See Notes!)
- ¼ cup vegan butter, melted (See Notes!)
BLUEBERRY GLAZE:
- 2 cups organic powdered sugar, sifted
- 1-2 Tbsps blueberry preserves
- 1 teaspoon freshly-squeezed lemon juice
Instructions
TO MAKE MUFFINS:
- Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
- Preheat your oven to 375F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
- In a large bowl, add the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and sea salt and mix together until combined. Add in the milk-ACV mixture, melted butter, vanilla, and Agave, mixing together until combined. NOTE: DO NOT OVER-MIX!
- Fold in the fresh blueberries and blackberries.
- NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.
- In the prepared muffin pan, add 1 tablespoon of batter to fill each muffin cavity half way. Then, add 1 tablespoon of blueberry preserves into each cavity atop batter followed by another tablespoon of batter to cover the preserves.
- Now, add additional blueberries/blackberries atop the batter (gently pressing them in) if desired and place it in the oven.
- Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
TO MAKE THE BLUEBERRY GLAZE:
- Whisk together the powdered sugar, blueberry preserve, and lemon juice until smooth and consistency is met. NOTE: For a thicker glaze, add additional powdered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add Almond milk (1 tablespoon at a time) until consistency is met.
- Once muffins are fully cooled, spoon the prepared blueberry glaze unto each muffin and set them back onto cooling rack so that glaze hardens a bit, about 2-3 minutes.
- To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer safe bag.
- MUFFIN SIZE: This recipe can make 6 Jumbo muffins OR 12 standard muffins, if desired.
- OIL: Instead of melted butter, you can also use coconut oil or vegetable oil, if preferred.
- SWEETENER: If you choose to opt out of brown sugar, you can always substitute with pure cane sugar, coconut sugar, additional pure maple syrup (which requires less milk), Agave, or Date syrup as well.
- BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows bread to cook thoroughly.
Nutrition
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