Ingredients: 4 tablespoons of almond butter,4 tablespoons of almond butter,1/2 cup of almond flour,2 teaspoons of baking powder,1/8 teaspoon of baking soda,1/2 cup of blueberries,1 cup of pitted cherries, roughly chopped,2 eggs,1 tablespoon of lemon juice,2 teaspoons of lemon zest,1/2 teaspoon of sea salt,1/4 cup of sugar,1 1/2 cups of unbleached white flour,2 teaspoons of vanilla,1 cup of yogurt (I used goat milk yogurt)
- Grease 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.
- Add the eggs, one at a time, whisking well after each addition. Now add the vanilla and almond butter and whisk until well combined.
- Pour this mixture into the dry ingredients and stir just to combine. Gently fold in the cherries and blueberries.Divide the batter evenly into the prepared muffin cups and bake in a preheat 350 degree oven for 20 – 25 minutes, or until a cake tester or toothpick comes out clean. Leave the muffins in the pan for 10 minutes and then transfer to a wire rack to cool.Yields 12 berry filled muffins.