Bumbleberry and Cherry Muffins

Bumbleberry and Cherry Muffins


  • Muffins
  • You can add any fresh or frozen fruit and nuts to the batter, and add the zest of orange or lemon. Trader Joe's has a great frozen mix of raspberries, blackberries, blueberries and cherries.
  • Makes 18 muffins
  • 3 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup butter (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 teaspoons grated orange zest (optional)
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1 ½ cups plain low-fat yogurt
  • 1 ½ cup fresh or frozen berries (any combination)


Preheat oven to 375. Line muffin tin with paper liners or spray with oil.

In a medium bowl, combine flour, baking powder, baking soda, and salt and mix well. Set aside.

In a mixing bowl, cream butter until thoroughly mixed. Add sugar and mix until creamed, about 2 minutes. Add eggs one at a time and mix well. Add vanilla and mix well.

Add 1/3 of flour mixture, and mix well. Add ½ of yogurt and mix well. Add 1/3 flour mixture and mix well. Add remaining yogurt and mix well. Add remaining flour and mix well.

In a small bowl, add 1 tablespoon flour and toss the berries. Gently fold the berries into the batter.

Use a cookie scoop and fill muffins ¾ full.

Sprinkle coarse sugar sprinkles over top if desired.

Bake for 18-24 minutes or until a toothpick comes out clean. Let cool in the pan on a wire rack for 3 minutes, and then remove muffins to wire rack to cool and serve.

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