Muffins are the perfect snack or breakfast item – but if you don't choose your fruit carefully, you'll be out of luck (and out of season). My favorite thing about these jam muffins is that you can alter the recipe slightly depending on the time of year. And if you don't know what's in season, just use whatever is in your freezer! It's the perfect way to use up any bit of frozen fruit you have on hand. 

I had some delicious, giant blueberries frozen from summer and some fresh pears lying around. I also was able to scrounge up just the right amount of leftover raspberry jam. No matter the combination, it always seems to work. These muffins are colorful and a bit lower in sugar than your normal muffin since the fruit sweetens them so much. If you don't like my combination, try out your own. 

Any Season Jam Muffins

1 1/2 cups whole wheat flour (you can use all-purpose, too)
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
6 tbsp unsalted butter, melted (oil works fine also)
1/3 cup milk
1/2 tsp vanilla extract
About 1 cup of fresh or frozen fruit
4 tbsp jam 

Preheat your oven to 375 degrees F. Mix together your butter, milk, egg and vanilla. In a separate bowl, combine all dry ingredients. Add your wet ingredients to your dry, stirring until just combined. Carefully fold in your jam and then your fruit. Make sure if you are using a harder fruit (like apples or pears) that you dice them up into very small pieces. Pour the batter into prepared muffin tins, and bake for about 20 minutes, or until lightly browned on top. 

Wait until they cool, or eat them fresh out of the oven, and enjoy! Comment below if you have any other unique flavor combinations. 

–Marly Schuman