Preheat oven to 350 degrees. Line a 12-cup cupcake tin with parchment cupcake liners.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.

In a medium bowl, whisk together butter, oil, sugar, and agave. Add egg, whisking to combine. Whisk in buttermilk until just combined.

Add wet ingredients to the dry ingredients, stirring to combine. Fold in jalapeño and bacon.

Fill the cupcake liners halfway full with the batter. Add 1 tsp of Bonne Maman Wild Blueberry Preserves to each cup. Fill cups the rest of the way with muffin batter.

Bake for 25 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan. Remove to a cooling rack. Serve warm or store in an airtight container for up to 4 days.