These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.
Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
May be stored at room temperature for 2-3 days or frozen for 3-4 months.
Notes
If you're using raspberries, I recommend frozen because they will get squashed when stirring. Strawberries, blueberries, and cranberries should be fine either fresh or frozen (though frozen will be stirred in more easily and won't discolour the batter as much).