Preheat oven to 400℉. Prepare 12 muffin cups by spraying lightly with nonstick spray or line with paper liners.
In medium sized bowl, whisk together eggs, yogurt or sour cream, oil, strawberry jam, and vanilla.
In separate bowl, whisk together flour, sugar, baking powder, and salt. Add berries and chocolate chips and lightly stir until berries are coated and dispersed.
Fold wet ingredients into dry ingredients, mixing gently just until combined. Batter will be thick, do not overmix.
Divide batter into muffin cups. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean or with crumbs clinging. Cool for 10 minutes before removing from tins. Serve warm or at room temperature.
If preferred, use 2 cups whole wheat flour or 2 cups all-purpose flour.
Substitute regular yogurt, sour cream, buttermilk, or milk for the Greek yogurt, if desired.
White chocolate chips or milk chocolate chips can be substituted for semi-sweet chips.