Muffins Two Ways: Cherry and Blueberry

     I have been on a huge muffin kick the last few weeks.  Muffins are easy to make and easy to eat on the go so they are perfect now that I'm back in school and have to leave for work early.  A few weeks ago I did another post that used this same basic muffin recipe, but I used bananas and apples.  This week I used cherries and blueberries.

     Anyway you make them, these muffins are delicious in the morning for breakfast or perfect in the evening as a sweet snack.  My favorite were the cherry ones because the cherries burst in my mouth when I bit into them.  There was also just the slightest hint of lime and a crunch from the almonds.  The blueberry muffins were good as well, and had a classic taste.
Muffins (Two Ways) (Basic muffin recipe adapted from Muffins: 40 Tantalizing Recipes for Tasty Muffins by Laurie Evans, Fiona Roberts, and Annie Rigg)
6 T. butter
1/2 c. sugar
3 T. brown sugar
1/3 c. milk
1 egg
1 egg white
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 t. vanilla

For the cherry muffins:

1/3 c. cherries, pitted and chopped

1 t. lime juice

1 T. lime zest

1/4 c. toasted almonds, chopped

1/2 t. nutmeg

For the blueberry muffins:
1/3 c. blueberries
1 t. lemon juice
1 t. lemon zest


1. Preheat the oven to 375 degrees. Line a 12 cup muffin tins with paper liners.
2. In a medium mixing bowl combine the milk, sugar, butter, egg, egg white, and vanilla. Stir until well combined. Set aside.

3. In a medium mixing bowl combine the flour, baking powder, and salt. Add the wet ingredients to the dry ingredients and stir until just combined. Split the mixture into two, keeping one in the original mixing bowl and transferring the other half into the bowl used for the wet ingredients.

4. In one bowl stir in the cherries, lime juice, and lime zest. Add in the nuts (if desired) and sprinkle in the nutmeg. Stir gently. Pour into 6 of the muffin cups.

5. In the other bowl mix the blueberries, lemon juice, and lemon zest.  Stir until just combined. Pour into 6 of the muffin cups.

6. Bake in the oven for 22-25 minutes or until a toothpick stuck in the center comes out clean. Cool on a cooling rack.

This post linked to:

Foodie Fridays, Fusion Fridays, Shine on Fridays,

Sweet Tooth Fridays, Sweets for a Saturday