Preheat oven to 350 F. Line 3 muffin pans with paper liners.
In a large bowl, combine sour cream, oil, applesauce, eggs & vanilla with a whisk. Stir in sugars until combined completely. Add flours, baking powder, baking soda, & salt. Stir just until combined then fold in berries.
Spoon 1 Tbsp of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 tsp of jam & cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
Bake for 23-25 minutes or until golden brown, toothpick comes out clean & batter around berries appears set. Cool to room temperature & serve.
May be stored at room temperature for 2-3 days or frozen for 3-4 months.
Recipe Notes
• This amount of batter will make 18 regular size muffins or 9 large.