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Blueberry Blackberry Jam Muffins
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Blueberry Blackberry Jam Muffins

These sweet and sticky jam muffins are topped with a homemade blueberry glaze for breakfast, brunch or anytime.
Course Breakfast, Brunch, Dessert, Snack
Keyword baked, baking, blackberries, blueberry, breakfast, brunch, dairy-free, dessert, muffins, spring, sweet, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Author Shanika | Orchids + Sweet Tea



  • 2 cups organic all-purpose flour
  • 1/4 cup organic brown sugar
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1 cup fresh blueberries (See Notes!)
  • 1 cup fresh blackberries
  • 1/4 cup blueberry preserves
  • 1 tsp vanilla extract
  • 1 1/4 cup Almond milk
  • 1 Tbsp apple cider vinegar
  • 1/4 cup Agave syrup (See Notes!)
  • 1/4 cup vegan butter, melted (See Notes!)


  • 2 cups organic powdered sugar, sifted
  • 1-2 Tbsps blueberry preserves
  • 1 tsp freshly-squeezed lemon juice



  • 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.


  • 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.
  • Bon Appetit!


  • 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.