Cherry Blueberry Muffins

Ingredients

• •4 tablespoons almond butter
• •½ cup almond flour
• •2 teaspoons baking powder
• •⅛ teaspoon baking soda
• •½ cup blueberries
• •1 cup cherries
• •2 eggs
• •1 tablespoon lemon juice
• •2 teaspoons lemon zest
• •½ teaspoon sea salt
• •¼ cup sugar
• •1½ cups unbleached flour
• •2 teaspoons vanilla
• •1 cup yogurt

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Method

From foodandspice.com — read the original

1. 1Grease 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. 2Add the eggs, one at a time, whisking well after each addition. Now add the vanilla and almond butter and whisk until well combined.
3. 3Pour this mixture into the dry ingredients and stir just to combine. Gently fold in the cherries and blueberries.
4. 4Divide the batter evenly into the prepared muffin cups and bake in a preheat 350°F oven for 20 - 25 minutes, or until a cake tester or toothpick comes out clean.
5. 5Leave the muffins in the pan for 10 minutes and then transfer to a wire rack to cool. Yields 12 berry filled muffins.