Boysenberry Jam Muffins

  • Vegetarian Recipe

Makes 10 muffins
Preparation time: 15 minutes
Cooking time: 20 minutes
  • You can use plain flour if you wish but wholemeal flour gives these muffins a rustic edge and extra fibre boost too.

Recipe created for us by Martyna of


  • 1½ cups wholemeal flour
  • 1 tsp bicarbonate soda
  • 2 tsp baking powder
  • pinch fine sea salt flakes
  • ¼ cup white sugar
  • ½ cup white chocolate chips
  • 1 cup (280g) Greek yoghurt
  • ¼ cup (90g) Anathoth Farm Boysenberry Jam (or your favourite Anathoth Farm Jam)
  • 1 egg
  • ½ cup light tasting olive oil or macadamia oil


  1. Preheat oven to 170°C.
  2. In a large bowl, place flour, then sift in bicarbonate soda and baking powder. Add salt, sugar and white chocolate chips and mix well.
  3. In another bowl, whisk together yoghurt, Boysenberry Jam, egg and oil until well combined.
  4. Pour yoghurt/jam mixture into dry ingredients and fold or mix gently with a wooden spoon to combine well.
  5. Line a muffin tin with 10 patty cases. Scoop about ¼ cup of mixture into each case (a spring-loaded ice cream scoop works well). Top each muffin with a teaspoon of extra jam.
  6. Bake for 20-25 minutes. Remove from oven and cool on a wire rack slightly before serving.