Ingredients:

• 2 cups wholemeal self-raising flour
• 1/2 cup white self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1 cup reduced-fat milk
• 1/4 cup vegetable oil
• 3/4 cup frozen blueberries
• 1 tablespoon strawberry jam, warmed

Method:

1. Grease a 12-hole muffin pan (1/3-cup capacity).
2. Sift flours and soda into a bowl. Return husks from sifter to bowl. Stir in sugar.
3. Add eggs, milk, oil and 1/2 cup of the blueberries; stir until just combined. Divide mixture evenly in muffin pan.
4. In a bowl, combine remaining blueberries with jam; spoon evenly over uncooked muffin mixture. Using a skewer, swirl mixtures together.
5. Cook in moderately hot oven, 190°C, for about 25 minutes, or until cooked when tested. Stand muffins in pan for 5 minutes; turn out onto wire rack to cool.