Cherry Blueberry Muffins
Cherry Blueberry Muffins might be just the breakfast you are searching for. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 170 calories. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 1
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 4 tablespoons almond butter
- 0.5 cup almond flour
- 2 teaspoons baking powder
- 0.125 teaspoon baking soda
- 0.5 cup blueberries
- 1 cup cherries
- 2 eggs
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 0.5 teaspoon sea salt
- 0.25 cup sugar
- 1.5 cups unbleached flour
- 2 teaspoons vanilla
- 1 cup yogurt
Instructions
- 1
Grease twelve regular sized muffin cups well with butter or oil.In a large bowl, combine the flours, baking powder, baking soda, sugar, lemon zest and salt. Make a well in the center of the ingredients and set aside.In another bowl, combine the yogurt with the lemon juice.
- 2
Add the eggs, one at a time, whisking well after each addition. Now add the vanilla and almond butter and whisk until well combined.
- 3
Pour this mixture into the dry ingredients and stir just to combine. Gently fold in the cherries and blueberries.Divide the batter evenly into the prepared muffin cups and bake in a preheat 350 degree oven for 20 - 25 minutes, or until a cake tester or toothpick comes out clean. Leave the muffins in the pan for 10 minutes and then transfer to a wire rack to cool.Yields 12 berry filled muffins.