Blueberry Blackberry Jam Muffins
These sweet and sticky jam muffins are topped with a homemade blueberry glaze for breakfast, brunch or anytime.
Servings: 12 Muffins
Calories: 182kcal
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!
Notes
- 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
Calories: 182kcal | Carbohydrates: 54g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 327mg | Potassium: 68mg | Fiber: 2g | Sugar: 14g | Vitamin A: 33IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 1mg