Quick Blackberry Jam Muffins #MuffinMonday

The best Blackberry Jam Muffins are made with small batch homemade quick jam folded into a fluffy batter. But, fear not, you can make yours with whatever good quality jam you have on hand.

I sometimes think that I was born in the wrong century, or perhaps later than I should have been in this one. I love to make jams, preserves and chutneys. Maybe it's because I don’t live in the early 1900s and have to do it. Like homework, it’s always more fun to do if it’s not your own assignment, amirite? I can hardly imagine either of my grandmothers putting up just one jar of jam or chowchow at a time. They are probably tsk-ing at me right now.

Dubai and the UAE in general have much more locally grown fresh produce available since I arrived six years ago, but except for dates, fruit is still flown in so it’s expensive. So much so that I cannot pass up produce when it is on sale, especially berries and summer fruit like peaches and nectarines.

This week it was blackberries. I cooked them down into a quick jam – no pectin, just lemon juice and sugar – then because it is Muffin Monday, I used one-third cup to make these lovely muffins. So good! And, the best part is that once the muffins are gone, we will still enjoy blackberries for weeks to come. If you'd like to make my quick blackberry jam, find that recipe here.

Quick Blackberry Jam Muffins

Combine my favorite easy quick bread breakfast muffin recipe with your favorite jam (or my quick blackberry jam) to make these delicious muffins for breakfast or snack time. I topped each with an extra blackberry before baking. As you can see from the photos, they sank, making a little tart surprise in the middle of each. Skip that step if you’d like.

Ingredients
2 cups or 250g all purpose flour
¾ cup or 150g sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup or 240ml minus 2 tablespoons milk (*instructions below)
2 tablespoons lemon juice
1/3 cup or 78ml canola or other light oil
2 large eggs
1/3 cup or 78ml blackberry jam

12 whole blackberries to decorate – optional

Method
Preheat oven to 350°F or 180°C. Generously grease cups and top of 12-cup muffin pan or line it with paper muffin cups.

*Put your lemon juice in a measuring vessel and then add milk up to the 1 cup or 240ml mark. Set aside.

Whisk your flour, sugar, baking powder, baking soda and salt together in a large bowl.

In another bowl, whisk together your soured milk, oil and eggs.

All at once, add the wet ingredients to the dry. Gently fold just until dry ingredients are moistened. There may be little bits of flour showing and that's just fine. 

Spoon the blackberry jam on to the batter, then fold it in. You want ribbons of jam, not a homogenous batter.

Divide your batter relatively evenly between the 12 muffin cups.  Top each with a whole blackberry, if desired. As I mentioned above, they sunk. I was hoping for a decoration on top but instead got a little surprise inside. All good either way.

Bake the muffins for 20-25 minutes in your preheated oven, or until they are golden.

Remove the pan from the oven and let cool 10-15 minutes before removing muffins from the pan.

Enjoy!

Check out all of the wonderful muffins my Muffin Monday group has for you today!

• Egg-free Mini Chocolate Chips Muffins from A Day in the Life on the Farm
• Healthy Apple Cider Donut Hole Muffins from Farm Fresh Feasts
• Marble Muffins from Passion Kneaded
• Pumpkin Raisin Bran Muffins from Karen's Kitchen Stories
• Quick Blackberry Jam Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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