Cherry and blueberry muffins


  • 1 ½ cups flour
  • ½ cup of whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of yogurt
  • 1/3 cup sugar
  • 1 large egg lightly beaten
  • 1/4 cup of milk more if needed
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 cup of cherries seeds removed, cut in half
  • 1 cup fresh blueberries

• 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. 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.

Tuesday, 20 June 2023