Cherry Blueberry Muffins

November 6, 2024

45

medium

12

  • Prepare the Pan:
    • Preheat the oven to 350°F (175°C). Grease 12 regular-sized muffin cups with butter or oil and set aside.
  • Mix Dry Ingredients:
    • In a large bowl, combine both flours, baking powder, baking soda, sugar, lemon zest, and salt. Make a well in the center and set aside.
  • Prepare Wet Ingredients:
    • In another bowl, mix the yogurt and lemon juice until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and almond butter until everything is fully combined.
  • Combine Mixtures:
    • Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing. Carefully fold in the cherries and blueberries.
  • Fill and Bake:
    • Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Serve:
    • Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Reviews

Ingredients:

Adjust Servings
4tablespoons almond butter
0.5cup almond flour
2teaspoons baking powder
0.125teaspoon baking soda
0.5cup blueberries
1cup cherries pitted, roughly chopped
2 eggs
1tablespoon lemon juice
2teaspoons lemon zest
0.5teaspoon sea salt
0.25cup sugar
1.5cups unbleached flour white
2teaspoons vanilla
1cup yogurt (I used goat milk yogurt)

Directions

1.
Prepare the Pan
Preheat the oven to 350°F (175°C). Grease 12 regular-sized muffin cups with butter or oil and set aside.
Mark as complete
2.
Mix Dry Ingredients
In a large bowl, combine both flours, baking powder, baking soda, sugar, lemon zest, and salt. Make a well in the center and set aside.
Mark as complete
3.
Prepare Wet Ingredients
In another bowl, mix the yogurt and lemon juice until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and almond butter until everything is fully combined.
Mark as complete
4.
Combine Mixtures
Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing. Carefully fold in the cherries and blueberries.
Mark as complete
5.
Fill and Bake
Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Mark as complete
6.
Cool and Serve
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Mark as complete
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