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 refrigerator. 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.
How to Make Cherry and Blueberry Muffins
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, milk, 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!
Ingredients
- 1 ½ cups flour
- ½ cup of whole wheat 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 flours, baking powder, baking soda, and salt together in a dish.
- Combine the yogurt, sugar, egg, milk, 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!
Is there anything better than warm-from-the-oven muffins? These look great!
Pam what beautiful idea make cherries and blueberries and these muffins look georgeous!:)
Such a wonderful combination! I love cherries and blueberries and I’m sure these are fabulous for breakfast, lunch or dinner! 😀
Plenty of cherries around here but no blueberries! Guess I double up on the cherries. I have not made muffins for ages. Take care Diane
Wow! What a great combination in a muffin. Love that you used healthier ingredients, too.
Great idea using cherries with blueberries. Sounds delicious. Never thought of the combo before and love it!
Blueberry muffins are one of my favorites… adding cherries just takes them to a whole new level! 🙂
You just made blueberry muffins even better, Pam! I love the addition of juicy cherries in these. I bet they’re irresistible!
Oh these sound so good.
How cool are these! I would never have thought to combine cherries and blueberries, YUM!
Oh yummy yum! I love blueberry muffins, so with the added cherries, it’s even more delightful!
I bet they didn’t last long.
Se ve muy exquisita la mezcla muy colorido y bien hecho me encanta,saludos husg,hugs.
I love how fruity these are! Bursts of juiciness in every bite.
I love the cherry/ blueberry combination!
Muffins are always a great breakfast. I love the cherry and blueberry combination.
These berry muffins look scrumptious!
If I have to use frozen blueberries (and possibly frozen cherries too!), do I need to thaw them or adjust the ingredients? These look and sound so wonderful I really want to try them, but using frozen fruit incorrectly might ruin the whole thing! help! Thank you 🙂
Don’t thaw them otherwise they will “bleed” into the batter and make your muffins turn purple. Add the fruit right from the freezer right before you place them into the muffin tin. I hope this helps.
Cheers,
Pam
Delightful! 🙂
can i substitute anything for the yogurt
You can use sour cream.
Pam
Prep went quickly. I used blueberries pineapple and almonds. Delicious.
When my batter looked very dry I reread the ingredient list and found milk that wasn’t also listed in the directions for mixing the wet ingredients. Odd no one else mentioned that! Added it after all was mixed, which kind of defeated mixing “just until combined.”
Nancy,
I’m sorry the word milk was missing in the instructions. Thanks for letting me know. I’ve corrected the recipe. I hope your muffins still turned out okay.
-Pam