Blueberry Jam Muffins
Prep
Cook
Total
Yield 12 Muffins
My kids love this as a snack (or breakfast)!
Ingredients
DRY INGREDIENTS
- 2 Cup Oat Flour (you can just throw oats in the blender for this too!)
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
- 1 Cup Blueberries, fresh or frozen
WET INGREDIENTS
- ⅓ Cup Applesauce
- ⅔ Cup Plain Yogurt
- ⅓ Cup Honey
- 2 Eggs
FOR THE JAM ON TOP (OR, USE STORE-BOUGHT BLUEBERRY JAM):
- ½ Cup Blueberries, fresh or frozen
- Optional: dash of cinnamon, honey
Instructions
-
- Preheat oven to 400 and line/grease a 12-muffin tin.
- In a large bowl, combine all the wet ingredients. Then, fold in the dry ingredients, except the blueberries.
- Meanwhile, make your jam topping:On the stove: Warm the blueberries over low-medium heat for ~10 minutes until berries start to melt and blister. Add a dash of honey (~1tsp) and some cinnamon and bring off the heat to cool.-Or-Use your favourite store bought blueberry jam.
- Lastly, gently fold the blueberries into the muffin mix until just combined. Scoop into muffin liners. Top each muffin with a spoonful of the jam. Use your fork to spread it in a swirl, if you want.
- Bake for 15 – 17 minutes. Let cool and enjoy your healthy blueberry muffins! Store in fridge for 4 – 5 days, or freezer for up to a month.
Courses Snack
Recipe by Marie Tower Nutrition at https://marietower.com/blueberry-jam-muffins/