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Cherry and Blueberry Muffins
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Cherry and Blueberry Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 -12
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tin
  • Wire Cooling Rack

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup of vanilla yogurt
  • ⅓ cup sugar
  • 1 large egg lightly beaten
  • ¼ cup of milk more if needed
  • 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

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
  • Combine the flour, baking powder, baking soda, and salt in a dish.
  • Combine the yogurt, sugar, egg, milk, oil, vanilla, and lemon zest 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, and 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 in 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 wire cooling rack to continue cooling. Enjoy!