Cherry Blueberry Muffins
You can never have too many side dish recipes, so give Cherry Blueberry Muffins a try. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 168 calories. This recipe serves 12. For 68 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe from foodandspice.blogspot.com has 48 fans. A mixture of unbleached flour, almond flour, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so super. If you like this recipe, you might also like recipes such as Cherry and Blueberry Muffins, Otis Spunkmeyer Blueberry Muffins – what’s better than fresh blueberry muffins, and Amazingly Blueberry-ey Blueberry Muffins.
Servings: 12
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)
Equipment:
muffin liners
bowl
whisk
toothpicks
wire rack
oven
frying pan
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
