Blueberry and Berry Jam Muffin

Blueberry Muffin with Berry Jam in the Middle1

The first time I made this muffin was a while ago, I treated my friend Marie. She loved it. That made me very happy.

Marie is a lady who I admire very much. You wouldn’t believe how we met each other. Back in 2008 when I was still in Chengdu, I blogged about my hand-made chocolate. She was traveling to Chengdu and left a message for me on the page to see if we could meet. However, I didn’t read it so I didn’t get to meet her. Two years later, I came to Shanghai, and bumped to Marie in the corridor of the café where I was hosting a Thanksgiving dinner for the Shanghai Veggie Club, mistaking her for one of our guests. We exchanged business cards but didn’t contact each other until a few months later, since then I have been helping Marie part-time with her business. The other day I accidentally discovered her message from a few years ago, and I was amazed. It is like we were destined to meet!

The first impression of Marie was that she is very charming. She’s independent and graceful, and very positive as well. As a single mother, she tries to balance her busy work life and raise her son, as well as taking care of her family. It’s definitely not easy. I can’t imagine how she manages it all. Unlike some kids with single parents here in China, Thomas, Marie’s son, is one of the happiest and most charming guys I’ve ever met. I can easily see Marie’s influence on him. I once asked Marie where she got her power from, she said through her faith in God. This is also one of the things I want to strengthen myself in. :)

So when I bake this muffin, I think of Marie and her charm and her faith. I hope one day I’d be like her. I hope when I am at her age, I will still smile beautifully and be cheerful. With this super anti-oxidant blueberry muffin, made of dense nutrition and fibre, I think I am one step closer to my goal. ;)

Blueberry Muffin with Berry Jam in the middle mix

Health Index: ⅘ (4 to 5 times a week)
Kitchen Gadgets: Oven

1¾ cup whole-wheat pastry flour
¼ cup wheat bran
1 tbsp wheat germ
1 tbsp flax seeds
2 tsp baking powder
1 tsp baking soda
½ cup sugar
1 cup soy yogurt
2 tbsp canola oil
¼ cup organic soy milk
½ cup dried blueberries
¼ cup organic raspberry and blueberry jam

1. Preheat oven to 175°C (350°F). Soak the dried blueberries in a bowl.
2. Into a big bowl, sift the flour, baking power and baking soda, add the wheat bran, wheat germ, flax seeds and sugar, and mix well.
3. Dig a well in the center, add the yogurt, oil and soy milk, and use a whisk to mix well, don’t beat, then add soaked blueberries.
4. Scoop 1 tbsp batter and add it to the muffin cup, add a bit more to fill half of the cup, then scoop 1 tsp of jam and drop it in the middle of the batter, fill the rest of cup full.
5. Bake for 25 minutes, it’s done when an inserted toothpick comes out clean.