19/08/2023
Make these one more time before we say goodbye to summer!
How to make:
Preheat the oven to 375°F. Grease a muffin tin with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon, then set aside.
In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time until fully incorporated and scraping the sides and bottom of the bowl as needed.
Add the flour gradually to the large bowl, alternating with the almond milk, and stir until incorporated, continuing to scrape the bowl. Mash 1/2 cup of the blueberries and stir in, then fold in the rest of the blueberries, cherries, and lemon zest, making sure they are well-distributed throughout the batter.
Divide the batter evenly among the muffin cups (an ice cream scoop is perfect for this), then sprinkle up to a teaspoon of sugar over the top of each muffin. Bake for 30 minutes, or until they are golden brown and risen, and a toothpick inserted into the center comes out clean. Allow to cool for five minutes in the pan, then loosen the edges and transfer to a rack to cool completely.
Store in the refrigerator for up to three days — if they last that long! 🤤
