Soft and fluffy muffins topped with a sweet and juicy homemade blueberry jam, these blueberry jam muffins are the best snack to pair with your morning coffee or perfect to have as a little afternoon pick me up!
Ingredients needed:
- egg
- olive oil
- maple syrup
- vanilla extract
- applesauce
- almond milk
- self raising flour
- homemade blueberry jam (recipe here)
- desiccated coconut (optional)
How to make blueberry jam muffins:
- Preheat oven to 180°c (fan forced) and line a muffin pan.
- Combine egg, olive oil, maple syrup, vanilla extract, apple sauce and almond milk.
- Mix in self raising flour – make sure you don’t over mix!
- Divide mixture across the muffin pan. Add a tsp of jam to each and swirl using a skewer. sprinkle on some desiccated coconut.
- Bake for 25 minutes or until cooked
- Let cool and enjoy!
Store in an airtight container in the cupboard for up to 2 days or the fridge for up to 4 days – they are also freezer friendly!
blueberry jam recipe
Ingredient substitutions:
- Instead of MAPLE SYRUP: You can use any liquid sweetener of your choice
- Instead of OLIVE OIL: You can use melted butter or melted coconut oil
- Instead of ALMOND MILK: You can use any milk of your choice
- Instead of HOMEMADE BLUEBERRY JAM: You can use a store bought jam
Other recipes to try:
Blueberry Jam Muffins
These blueberry muffins are the best snack to pair with your morning coffee or perfect to have as a little afternoon pick me up!
Ingredients
- 1 egg
- 1/3 cup olive oil or melted coconut oil/melted butter
- 1/3 cup maple syrup or liquid sweetener of choice
- 1/3 cup applesauce
- 1/2 cup almond milk or milk of choice
- 1 1/2 cup self raising flour
- 9 tsp blueberry jam homemade blueberry jam
optional
- desiccated coconut to sprinkle on top
Instructions
- Preheat oven to 180°c (fan forced) and line a muffin pan.
- In a bowl combine the egg, olive oil, maple syrup, apple sauce, vanilla extract and almond milk. Add in the flour and mix until combined.
- Divide you mixture across your muffin pan. Add a tsp of jam to each one and swirl it with a skewer. Sprinkle on some desiccated coconut.
- Bake for 25 minutes or until cooked.
- Let cool and enjoy!
Notes
Store in an airtight container in the cupboard for up to 2 days or the fridge for up to 4 days.
You can also freeze them!
