cooked muffins in pan on a white washed table

Jam Muffins

These Jam Muffins are an original recipe shared with us by Renée Joslyn of Freakin' Flamingo Jams in South Miami, Florida.


To make ground oatmeal, measure ½ cup of uncooked oatmeal (old-fashioned or quick oats, but not instant), and grind in a food processor until fine.
Servings 12 standard muffins


  • 1 ½ cups flour unbleached
  • ½ cup ground oatmeal see note
  • ¼ cup flax seed meal
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 4 Tablespoons generous jam
  • 1/4- 1/2 cup sugar
  • 2 eggs large
  • ½ cup canola oil or melted butter
  • 1 cup milk any variety you prefer
  • 1 tsp vanilla
  • miscellaneous fruit to top the muffins optional


  • Preheat oven to 400ºF. Prepare a muffin tin by lining with paper or silicone liners, or by spraying the compartments well with cooking spray.
  • Combine in a bowl the flour, ground oatmeal, flax seed meal, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the jam, sugar, eggs, oil, milk, and vanilla. Add the dry ingredients to the wet, and stir together until just combined.
  • Divide the batter equally into the prepared pan, filling each cup about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick or wooden skewer inserted into the center of the muffins comes out clean.

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