Triple Berry Jam Muffins ❘ ©

Triple Berry Jam Muffins

Jam is definitely the star of these muffins, adding colour, flavour, texture and sweetness, allowing the rest of the recipe to be quite simple. I used Nancy Abra's From My Garden Triple Berry Spread with strawberries, raspberries and blueberries. 

The only special addition is bran, which I always add to muffins. To my way of thinking, a muffin needs to be distinct from a cupcake; adding bran means these muffins don’t just taste good, but they work for you, too (ahem).

Category Breakfast, Snack
Keyword jam muffins
Servings 18 medium-large muffins
Author © Marlene Cornelis/Urban Cottage 2018


  • 1-3/4 cups all-purpose flour
  • 1/4 cup wheat bran
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 cup milk (I use 2%)
  • 1 extra-large egg
  • 1 cup From My Garden Triple Berry Spread (1 250-mL jar)

How To Make This Recipe

  1. Pre-heat the oven to 400°F. Place 18 large paper liners in two muffin trays.

  2. Combine the flour, bran, baking soda and baking powder in a small bowl, stir together and set aside.
  3. Put the oil, honey, milk and egg in a large mixing bowl and whisk together until well incorporated. Stir in the jam.
  4. Add the flour mixture to the wet ingredients and stir just until combined.
  5. Evenly distribute the batter among the 18 lined muffin cups until 2/3 to 3/4 full. Bake in the pre-heated 400°F oven for 20 to 25 minutes, or until they’re risen, browned and a tester comes out clean. The tops may crack a little, but that just allows the beautiful jam to show through.
  6. Cool the muffins in the tins on baking racks for about 5 minutes, then remove the muffins to continue cooling on the racks. Eat warm or at room temperature.