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