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!