Mulberry Muffins

2 cups flour (plus more for dusting) ¼ tsp. salt 2 tsps. baking powder ½ tsp. cinnamon ½ cup vegetable oil 1 cup granulated sugar 2 large eggs 2 tsps. pure vanilla extract ½ cup buttermilk 1 cup fresh mulberries ¾ cup blackberry jam or preserves Preheat oven to 350°F and line muffin tin with liners. Set aside. Add flour, salt, baking powder and cinnamon to mediumsized bowl. Whisk to combine, then set aside. Using mixer, cream oil and sugar on medium for about one minute. Crack eggs, one at a time and add to bowl, mix after each addition. Add vanilla and beat for an additional minute. Add flour mixture to mixer, in batches, alternating with buttermilk. Mix just until all ingredients are incorporated, scraping sides of bowl when necessary. Toss mulberries in a bit of flour to keep them from sinking to bottom of muffins, then fold berries into batter gently. Divide batter between prepared muffin cups. Add 1 tablespoon of jam to top of each muffin. Swirl jam into batter. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool muffins for 10 to 15 minutes before removing them from the muffin pan.