These super berry muffins are a family favorite morning treat!
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.
Coconut sugar, date syrup, maple syrup, honey, or bee-free honey are all great options!
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.
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 Tbsp at a time.
In the prepared muffin pan, add 1 Tbsp of batter to fill each muffin cavity half way. Then, add 1 Tbsp of blueberry preserves into each cavity atop batter followed by another Tbsp 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 Tbsp at a time) until consistency is met. For a desired thinner glaze, add Almond milk (1 Tbsp 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.
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 8 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.