Step 1

Preheat oven to 400 and line/grease a 12-muffin tin.

Step 2

In a large bowl, combine all the wet ingredients. Then, fold in the dry ingredients, except the blueberries.

Step 3

Meanwhile, make your jam topping:In the microwave: microwave the blueberries in a bowl for ~30 seconds. Add a dash of cinnamon and salt. Gently bash with the back of your fork.-Or-On the stove: Warm the blueberries over low-medium heat for ~10 minutes until berries start to melt and blister. Add a dash of honey (~1tsp) and some cinnamon and bring off the heat to cool.-Or-Use your favorite storebought blueberry jam.

Step 4

Lastly, gently fold the blueberries into the muffin mix until just combined. Scoop into muffin liners. Top each muffin with a spoonful of the jam. Use your fork to spread it in a swirl, if you want.

Step 5

Bake for 15 – 17 minutes. Let cool and enjoy your healthy blueberry muffins! Store in fridge for 4 – 5 days, or freezer for up to a month.