Preheat oven to 350 degrees.

Prep muffin pan with nonstick baking spray.

Add yogurt, oil, applesauce, eggs, and vanilla. Using a whisk to combine.

Add the sugars to the yogurt mixture.

Stir until all ingredients are well blended.

Slowly add in both flours, baking powder, baking soda, and salt.

Stir until the dry ingredients are well mixed in with the wet ingredients.

Using a rubber spatula gently fold in the berries.

Spoon 1 tablespoon into the prepared muffin tins.

Add 2 teaspoons of the jelly on top of the muffin batter.

Top the jelly with another tablespoon of the muffin batter.

Carefully spread the batter to cover the jelly.

Bake at 350 degrees for 23-25 minutes.

The muffins should be a golden gold color.

Check to make sure that the batter around the berries are baked.

Remove from the oven and allow to cool in the muffin pan slightly.

Take out of the muffin tins to cool completely.
Serve.

Muffins will last on the counter for 2-3 days.
Muffins will last in the freezer for 3-4 months.