A whole grain muffin bursting with fresh blueberries and cherries make Blueberry Cherry Muffins a satisfying on the go breakfast. They would also be a great choice as a snack to help ward off those hunger pains mid-day!
Many mornings I don't have the time or desire to sit down at the table and eat breakfast before I head out of the house. So these Blueberry Cherry Muffins make the perfect portable breakfast for me!
This Blueberry Cherry Muffin recipe is lower in sugar and fat and was inspired by this Lower Sugar Banana Crumb Muffin recipe!
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Why You'll Love Blueberry Cherry Muffins
Healthier muffins: made with whole wheat flour and fresh fruit these muffins are also low in fat and not overly sweet!
Fresh flavors: the bites of fresh blueberry and cherry in each muffin offers up a fresh, sweet and tangy flavors.
Summer fruits: blueberries and cherries are sweet and delicious summer fruits that go together perfectly in a baked treat!
Ingredients
This recipe uses light sour cream, a small amount of coconut oil, and egg whites to keep the fat count low. It is low in sugar and packed with fresh blueberries and cherries. Below are the ingredients you will need to make this muffin recipe:
- White whole wheat flour
- Baking powder
- Baking soda
- Salt
- Fresh blueberries
- Fresh cherries
- Granulated sugar
- Light sour cream
- Large egg whites
- Coconut oil
- Vanilla extract
Please see recipe card below for ingredient amounts.
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, place flour, baking powder, baking soda and salt. Stir to combine.
- Add blueberries and cherries to flour mixture. Toss until coated with flour.
- In another mixing bowl, combine egg whites, sour cream, oil, and vanilla extract.
- Pour wet ingredients over top of dry ingredients an stir until just moistened.
- Scoop ¼ cup of dough into paper lined muffin tins.
- Bake at 350 for 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Equipment
- Large bowl
- Wooden spoon
- Rubber scraper
- ¼ cup sized scoop
- Muffin liners - I highly recommend these parchment paper liners (affiliate link)!
- Muffin pan
- Cherry pitter (affiliate link)
Substitutions
Flour substitution: regular all-purpose flour can be substituted for the white whole wheat.
Yogurt muffins: low fat greek yogurt can be substituted for the light sour cream.
Sugar-free muffins: substitute your preferred sugar free sweetener for the sugar. My preference is the classic monkfruit or stevia. Be sure to follow package instructions for amount to substitute as each sweetener will vary.
Variations
Berry swap: swap out the blueberries for raspberries or black berries.
Berry Cherry Chip Muffins: add ½ cup white chocolate or dark chocolate chips to the muffin batter.
Nut addition: if you love the combination of fruit and nuts, add ½ cup of chopped pecans or walnuts to the muffin batter.
Storage
Store muffins in an airtight container at room temperature up to 4 days or store in the freezer up to 3 months.
To reheat muffins, place thawed muffin in the air fryer or oven at 350 degrees for 5-7 minutes.
Top Tip
Use a cherry pitter (affiliate link) for quick and easy removal of the cherry pit! Just place the cherry in the pitter and use a cup to aim the pit into and prevent juice splatter.
More Muffin Recipes
When you make these Blueberry Cherry Muffins, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Blueberry Cherry Muffins
Equipment
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Ingredients
- 1¾ cups white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cup fresh blueberries
- 1½ cup fresh cherries quartered
- ½ cup sugar
- 1 cup light sour cream
- 4 large egg whites
- ½ cup canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, place flour, baking powder, baking soda and salt. Stir to combine.
- Add blueberries and cherries to flour mixture. Toss until coated with flour.
- In another mixing bowl, combine egg whites, sour cream, oil, and vanilla extract.
- Pour wet ingredients over top of dry ingredients an stir until just moistened.
- Scoop ¼ cup of dough into paper lined muffin tins.
- Bake at 350 for 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Shelby
I loved these muffins! They were easy to make, and I loved the combination of fresh blueberries and cherries in every bite. They were tender, delicious, and satisfying.
Kristin @ Dizzy Busy and Hungry
Yum! This recipe looks berry tasty! Hope you have fun at the tour!
Sheena @ Hot Eats and Cool Reads
I would love these for breakfast! You can't go wrong with berries. Great recipe, Shelby!
Christie
I am horrible about breakfast. It has to be staring me in the face or I don't have any. These muffins would be perfect to keep in the freezer. Love all the fresh fruit.
Sandra
Blueberries and cherries together sounds good! So smart to plan ahead and have these ready to grab and go. Planning ahead what to eat is always my challenge.
Michele @ Flavor Mosaic
These muffins look and sound amazing! I will have to check out Dole's web site! Thanks for sharing.