If you are looking for a quick, butter-free baking project, these non-butter blackberry jam muffins are absolute perfection. Replacing traditional butter with a unique blend of extra-virgin olive oil and nutty toasted sesame oil, this liquid oil-based batter requires zero creaming and whips up in just minutes. Subbing unsweetened almond milk keeps the crumb tender and light, while swirled blackberry jam creates beautiful dark ribbons of fruity sweetness throughout every bite. Fresh out of the oven, they boast a crisp top crust and a delightfully moist interior.
Why You Will Love These Muffins
Baking delicious non-butter blackberry jam muffins is a great way to enjoy bakery-style treats without needing to soften butter or pull out a heavy stand mixer. Oil-based baked goods naturally retain moisture far longer than those made with butter, ensuring your muffins stay tender and soft for days on the counter.
The combination of fruit-forward olive oil and aromatic toasted sesame oil adds a sophisticated, nutty aroma that complements the sweet-tart flavor of real fruit jam. Because this recipe uses simple pantry staples, you can whip up a batch for breakfast, afternoon tea, or late-night snacks with minimal cleanup.
Non-Butter Blackberry Jam Muffins
Course: Breakfast / Afternoon Tea / SnackCuisine: ModernDifficulty: Very Easy5
servings10
minutes30
minutes150
kcalIngredients
- Main Batter:
Cake flour (or low-protein flour): 150g (Sifted)
Baking powder: 1 teaspoon (Approx. 4g, sifted with flour)
Egg: 1 large (Room temperature)
Cane sugar/brown sugar:50g
Olive oil: 30g (Extra-virgin or mild)
Sesame oil: 20g (Toasted sesame oil for a rich, nutty aroma)
Unsweetened almond milk: 60ml (Divided into two portions)
- Fruit Swirl & Topping:
Blackberry jam: 3 to 4 tablespoons (Divided for batter fold and top swirl)
Directions
- Prep Work
- Sift the cake flour and baking powder together in a small bowl.
- Ensure your egg is at room temperature.
- Line a 6-cup muffin tin with paper liners.
- Preheat your oven to 180°C (350°F).
- Whisk the Sweet Egg Base
- In a medium mixing bowl, combine the room-temperature egg and kibi sugar. Whisk vigorously until smooth, slightly pale, and the sugar is well incorporated.
- Emulsify the Oil Blend
- Pour in the 30g of olive oil and 20g of sesame oil. Whisk continuously until the oil is completely emulsified with the egg mixture.
- Alternate Dry Ingredients and Almond Milk
- Add half of the sifted flour/baking powder mixture to the bowl and stir gently until just combined. Pour in half of the almond milk and mix. Add the remaining flour, followed by the remaining almond milk, mixing gently after each addition until a smooth batter forms.
- Fold in the Blackberry Jam
- Switch to a rubber spatula. Add 2 tablespoons of blackberry jam into the batter and fold gently 2 to 3 times to create a rustic marbled effect—do not over-mix!
- Fill, Top Swirl, and Bake
- Divide the batter evenly among the 6 muffin liners. Spoon a small dollop of the remaining blackberry jam onto the top of each muffin and use a toothpick to gently swirl it into the surface. Bake at 180°C (350°F) for 25 to 28 minutes until golden-brown on top and a toothpick inserted into the center comes out clean.
Notes
- Why the Oil Blend Works: Combining extra-virgin olive oil with toasted sesame oil gives these non-butter muffins a sophisticated, subtle aroma without making them heavy. Oil-based muffins stay moist for days longer than butter-based muffins!
Almond Milk Temperature: Make sure your almond milk is at room temperature before adding it to the oil-egg emulsion. Cold liquids can cause the oil to separate temporarily.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. Warm for 10 seconds in the microwave for a fresh-from-the-oven texture.
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