Oh, you guys, get ready for a treat! There’s just something magical about the combo of sweet blueberries and tart blackberries all swirled with gooey jam, all wrapped up in a perfectly moist muffin. Seriously, these Blueberry Blackberry Jam Muffins are my absolute go-to when I need a little sunshine in my day. I remember making these for a neighborhood potluck ages ago, and people were practically fighting over the last one! They’re so easy to whip up, super flavorful, and that little jam surprise in every bite? Pure bliss. You’re going to adore them as much as I do!
Why You’ll Love These Blueberry Blackberry Jam Muffins
Trust me, these Blueberry Blackberry Jam Muffins are a game-changer! They’re:
- Super Easy: Seriously, you can have these ready in no time.
- Flavor Bombs: That burst of berries and sweet jam? Incredible!
- Perfectly Moist: No dry muffins here, just tender, delicious goodness.
- So Versatile: Great for breakfast, a snack, or even dessert!
Gather Your Ingredients for Blueberry Blackberry Jam Muffins
Alright, let’s get our ducks in a row and gather everything we need for these amazing Blueberry Blackberry Jam Muffins. Don’t worry, it’s all pretty standard stuff you’ll likely have in your pantry or can grab easily at the store. First up, our dry ingredients: we need 2 cups of all-purpose flour, 1 teaspoon of baking soda – that’s our lift agent – and a good half teaspoon of salt to balance everything out.
For the wet ingredients that give us that wonderful richness, grab 1/2 cup of unsalted butter that’s been softened (leave it out on the counter for a bit!), 1 cup of granulated sugar for sweetness, and two nice big eggs. Oh, and don’t forget 1 teaspoon of vanilla extract – it just makes everything taste so much better! We’ll also need 1/2 cup of milk to get the batter just right.
And now for the stars of the show: 1 cup of fresh blueberries and 1 cup of fresh blackberries. Make sure they’re nice and dry! Lastly, for that little pocket of pure joy in every bite, we’ll need 1/4 cup of blueberry jam. It’s going to be fantastic!
Essential Equipment for Perfect Blueberry Blackberry Jam Muffins
To make these Blueberry Blackberry Jam Muffins super successfully, you’ll want a few key things. First off, a good old 12-cup muffin tin is a must. You’ll also want some sturdy mixing bowls – a couple of medium-sized ones will do just fine. And of course, you can’t forget a whisk for those dry ingredients and a trusty hand mixer (or a strong arm and a wooden spoon!) for creaming that butter and sugar. If your berries are a bit iffy or you’re out of something, King Arthur Baking has some great swap ideas!
Oh, and make sure you have a handy wire rack for cooling afterwards and maybe some paper liners to keep things nice and tidy. Having all your tools ready means less stress and more muffin-making magic!
Step-by-Step Guide to Making Blueberry Blackberry Jam Muffins
Alright, let’s dive in and make some amazing Blueberry Blackberry Jam Muffins! It’s really not complicated at all, just a few simple steps and you’ll have a batch of pure deliciousness ready to go. Ready? Let’s do this!
Preparing Your Muffin Tin and Oven
First things first, let’s get that oven preheated to 375°F (that’s 190°C). While it’s warming up, grab your muffin tin and pop in those paper liners. This saves so much mess later, trust me!
Mixing the Dry Ingredients
Grab a medium-sized bowl and toss in your flour, baking soda, and salt. Give them a good whisk together until they’re all nicely combined. Easy peasy!
Creaming Butter and Sugar
Now, in a bigger bowl, we’re going to cream together that softened butter and the sugar. Beat them until they get nice and fluffy – you want it looking light and airy, like sweet clouds!
Incorporating Eggs and Vanilla
Next, crack in your eggs, but do it one at a time, beating after each one. Then, stir in that teaspoon of vanilla extract. It adds such a lovely warmth to everything.
Combining Wet and Dry Ingredients
Here’s where we bring it all together. Gradually add about half of your dry ingredients to the butter mixture, then add half of the milk. Mix just until combined. Repeat with the remaining dry ingredients and milk. The key here is to NOT overmix! Just mix until you don’t see streaks of flour anymore – a few lumps are okay!
Folding in the Berries
Now for the fun part! Gently fold in those lovely fresh blueberries and blackberries. You don’t want to mash them up, just carefully mix them into the batter so they’re evenly distributed.
Filling the Muffin Cups
Spoon your glorious batter into those prepared muffin cups. Fill them up about two-thirds of the way. Don’t overfill, or you’ll have a muffin overflow situation!
Swirling in the Jam
For that extra special touch, dollop about a teaspoon of blueberry jam right on top of each muffin. Then, grab a toothpick and gently swirl it into the batter. You can even warm the jam slightly in a small bowl beforehand if it’s a bit thick; it makes it *so* much easier to swirl!
Baking and Cooling Your Muffins
Pop those beauties into the preheated oven and bake for about 20 to 25 minutes. You’ll know they’re done when a wooden skewer stuck in the center comes out clean. Let them hang out in the tin for just a few minutes to cool down a bit before transferring them to a wire rack to cool completely. Patience is key here for the best texture!
Tips for Baking Perfect Blueberry Blackberry Jam Muffins
You’re going to love how simple these Blueberry Blackberry Jam Muffins are, but a few little tricks really take them over the top. First off, make sure your berries are super dry before you toss them into the batter. If they’re wet, they can make your muffins a little soggy, and nobody wants that! Also, warming up that blueberry jam just a smidge before you swirl it in makes it so much easier to work with – it’ll glide right in. Don’t overmix the batter either; a few lumps are totally fine and actually make for a more tender muffin. Happy baking!
Ingredient Notes and Substitutions
Let’s chat a little about these ingredients for our Blueberry Blackberry Jam Muffins, because sometimes things just aren’t available, right? If you can’t find fresh berries, don’t fret! Frozen blueberries and blackberries work beautifully too. Just make sure they’re completely thawed and patted super dry before you fold them in (seriously, drying is key!). For the milk, any kind will do – whole milk will give you a richer muffin, but skim, almond, or oat milk work like a charm too. And if you’re out of blueberry jam, raspberry or even strawberry would be a delicious swap for that sweet swirl! For more ideas on what to use if you’re missing an ingredient, this page has tons of great suggestions.
Serving Suggestions for Your Muffins
These Blueberry Blackberry Jam Muffins are just perfection on their own with a cup of hot coffee or a nice cup of tea, you know? But if you’re feeling a little fancy, a dollop of fresh whipped cream or a spoonful of Greek yogurt on the side is absolutely divine. They even make a lovely little dessert after dinner!
Storage and Reheating Instructions
Got some leftover Blueberry Blackberry Jam Muffins? Lucky you! For best results, stash them in an airtight container at room temperature for up to two days. If you need them to last a bit longer, pop them in the fridge, but be warned, they can get a little firm. To bring them back to life, just pop them in a warm oven (around 300°F or 150°C) for a few minutes until they’re cozy again. You can also zap them quickly in the microwave, but watch them closely!
Nutritional Information for Blueberry Blackberry Jam Muffins
Now, let’s talk numbers! These Blueberry Blackberry Jam Muffins are delicious, but it’s always good to have an idea of what’s in them. This info is an estimate, of course, since ingredients can vary a bit, but generally, one muffin has about 280 calories, around 12g of fat, and about 40g of carbohydrates. Keep in mind this can change based on the exact jam and milk you use!
Share Your Blueberry Blackberry Jam Muffin Creations!
I absolutely LOVE seeing your baking adventures! If you whip up these Blueberry Blackberry Jam Muffins, please tell me all about it in the comments below. Did you try any fun swaps? How did they turn out? Tag me on social media with your photos, I can’t wait to see your delicious creations!
Print
Blueberry Blackberry Jam Muffins
- Total Time: 45 min
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Moist and flavorful muffins packed with blueberries and blackberries, swirled with jam.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1/4 cup blueberry jam
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the blueberries and blackberries.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Dollop about 1 teaspoon of blueberry jam onto the top of each muffin. Use a toothpick to gently swirl the jam into the batter.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra jam flavor, you can warm the jam slightly before swirling it into the batter.
- Ensure your berries are dry before adding them to the batter to prevent excess moisture.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry blackberry jam muffins, fruit muffins, easy muffin recipe, breakfast muffins, dessert muffins