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Cherry Blueberry Muffins

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Summary

Cherry Blueberry Muffins might be just the morn meal you are searching for. One serving contains 168 calories, 6g of protein, and 7g of fat. For 68 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 48 people were impressed by this recipe. It is a good option if you're following a vegetarian diet. If you have unbleached flour, almond flour, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. Try Cherry and Blueberry Muffins, Otis Spunkmeyer Blueberry Muffins – what’s better than fresh blueberry muffins, and Amazingly Blueberry-ey Blueberry Muffins for similar recipes.

Instructions

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. Add the eggs, one at a time, whisking well after each addition. Now add the vanilla and almond butter and whisk until well combined. 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.

Ingredients

  • 1 almond butter
  • 2 almond flour
  • 3 baking powder
  • 4 baking soda
  • 5 blueberries
  • 6 pitted cherries, roughly chopped
  • 7 eggs
  • 8 lemon juice
  • 9 lemon zest
  • 10 sea salt
  • 11 sugar
  • 12 unbleached white flour
  • 13 vanilla
  • 14 yogurt (I used goat milk yogurt)

Directions

  • 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.