Cherry and Blueberry Muffins

My kids wanted me to make a batch of muffins so I decided to make some using  the sweet bing cherries and fresh blueberries I had in the refirgerator. I added whole wheat flour and yogurt to the batter to make these muffins a little bit healthier. The kids absolutely loved them and gobbled up a couple fresh from the oven. I know what they will be having for breakfast tomorrow.

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray. Combine the flours, baking powder, baking soda, and salt together in a dish. Combine the yogurt, sugar, egg, oil, vanilla, and lemon zest together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined. Add most of the cherries and blueberries to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin.  Side Note: I made a batch of 10 large muffins instead of 12 smaller ones. Gently push a few more cherries and blueberries into the top of each muffin.

Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy! 

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Cherry and Blueberry Muffins

Yield: 10-12

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.

Ingredients:

1 1/2 cups flour
1/2 cup of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup of vanilla yogurt
1/3 cup sugar
1 large egg, lightly beaten
2 tbsp vegetable oil
1 tsp vanilla extract
Zest of 1 lemon
1 cup of bing cherries, stems & seeds removed, cut in half
1 cup fresh or frozen blueberries

Directions:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine the flours, baking powder, baking soda, and salt together in a dish.

Combine the yogurt, sugar, egg, oil, vanilla, and lemon zest together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined. Add most of the cherries and blueberries to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin. Side Note: I made a batch of 10 large muffins instead of 12 smaller ones. Gently push a few more cherries and blueberries into the top of each muffin.

Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!

Recipe and photos by For the Love of Cooking.net

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20 Responses to “Cherry and Blueberry Muffins”

  1. 1

    Sarah | The Sugar Hit — July 30, 2013 @ 8:13 pm

    Is there anything better than warm-from-the-oven muffins? These look great!

    [Reply]

  2. 2

    gloria — July 30, 2013 @ 8:19 pm

    Pam what beautiful idea make cherries and blueberries and these muffins look georgeous!:)

    [Reply]

  3. 3

    Anne ~ Uni Homemaker — July 30, 2013 @ 9:41 pm

    Such a wonderful combination! I love cherries and blueberries and I’m sure these are fabulous for breakfast, lunch or dinner! :D

    [Reply]

  4. 4

    Diane — July 31, 2013 @ 1:48 am

    Plenty of cherries around here but no blueberries! Guess I double up on the cherries. I have not made muffins for ages. Take care Diane

    [Reply]

  5. 5

    Carmen Rosa — July 31, 2013 @ 2:34 am

    Wow! What a great combination in a muffin. Love that you used healthier ingredients, too.

    [Reply]

  6. 6

    Debbie — July 31, 2013 @ 3:38 am

    Great idea using cherries with blueberries. Sounds delicious. Never thought of the combo before and love it!

    [Reply]

  7. 7

    Jenn — July 31, 2013 @ 5:23 am

    Blueberry muffins are one of my favorites… adding cherries just takes them to a whole new level! :)

    [Reply]

  8. 8

    Georgia @ The Comfort of Cooking — July 31, 2013 @ 8:54 am

    You just made blueberry muffins even better, Pam! I love the addition of juicy cherries in these. I bet they’re irresistible!

    [Reply]

  9. 9

    Peggy Recker — July 31, 2013 @ 9:01 am

    Oh these sound so good.

    [Reply]

  10. 10

    The Café Sucre Farine — July 31, 2013 @ 3:39 pm

    How cool are these! I would never have thought to combine cherries and blueberries, YUM!

    [Reply]

  11. 11

    Pamela @ Brooklyn Farm Girl — July 31, 2013 @ 4:16 pm

    Oh yummy yum! I love blueberry muffins, so with the added cherries, it’s even more delightful!

    [Reply]

  12. 12

    Jovina Coughlin — July 31, 2013 @ 4:25 pm

    I bet they didn’t last long.

    [Reply]

  13. 13

    rosita — July 31, 2013 @ 5:03 pm

    Se ve muy exquisita la mezcla muy colorido y bien hecho me encanta,saludos husg,hugs.

    [Reply]

  14. 14

    Joanne — July 31, 2013 @ 6:45 pm

    I love how fruity these are! Bursts of juiciness in every bite.

    [Reply]

  15. 15

    Blond Duck — July 31, 2013 @ 7:04 pm

    I love the cherry/ blueberry combination!

    [Reply]

  16. 16

    Dawn @ Words Of Deliciousness — July 31, 2013 @ 7:51 pm

    Muffins are always a great breakfast. I love the cherry and blueberry combination.

    [Reply]

  17. 17

    Angie@Angie's Recipes — July 31, 2013 @ 9:15 pm

    These berry muffins look scrumptious!

    [Reply]

  18. 18

    Kristine — October 10, 2013 @ 3:25 pm

    If I have to use frozen blueberries (and possibly frozen cherries too!), do I need to thaw them or adjust the ingredients? These look and sound so wonderful I really want to try them, but using frozen fruit incorrectly might ruin the whole thing! help! Thank you :)

    [Reply]

    • Pam replied: — October 10th, 2013 @ 3:54 pm

      Don’t thaw them otherwise they will “bleed” into the batter and make your muffins turn purple. Add the fruit right from the freezer right before you place them into the muffin tin. I hope this helps.

      Cheers,
      Pam

      [Reply]

      • Kristine replied: — December 14th, 2013 @ 12:49 pm

        Delightful! :)

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