Cherry Blueberry Muffins

Cherry Blueberry Muffins

Cherry Blueberry Muffins

45 minutes

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Details
  • Serving Size:   12
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • 4 tablespoons of almond butter
  • 1/2 cup of almond flour
  • 2 teaspoons of baking powder
  • 1/8 teaspoon of baking soda
  • 1/2 cup of blueberries
  • 1 cup of pitted cherries, roughly chopped
  • 2 eggs
  • 1 tablespoon of lemon juice
  • 2 teaspoons of lemon zest
  • 1/2 teaspoon of sea salt
  • 1/4 cup of sugar
  • 1 1/2 cups of unbleached white flour
  • 2 teaspoons of vanilla
  • 1 cup of yogurt (I used goat milk yogurt)
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.

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