Summer Blueberry-Cherry Muffins

THIS POST MAY CONTAIN AFFILIATE LINKS. I MAY EARN FROM QUALIFYING PURCHASES.

Is this the best time of year or what? The farmers markets are so full of beautiful fruit right now — peaches, raspberries, cantaloupe, blueberries, and cherries are everywhere and I seriously cannot get my fill. These beautiful muffins are so easy to make and you can change it up with whatever fruit you desire; the sprinkling of sugar on the top creates a nice little crunch and is a nod to the blueberry muffins made famous by the Jordan Marsh department store — a recipe that’s popping up everywhere these days, because it’s so delicious!

Makes 12 muffins.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, softened

2/3 cup unrefined sugar

2 large eggs

1/2 cup unsweetened vanilla almond milk

1-1/2 cups fresh blueberries

1 cup fresh cherries, pitted and quartered (may substitute frozen)

1 heaping teaspoon fresh lemon zest

1/4 cup unrefined sugar, for topping

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. Stores in the refrigerator for up to three days — if they last that long!