21 muffin liners
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick plus 2 Tbsp. unsalted butter, softened
1/2 cup sugar
2 Tbsp. lemon zest
2 Tbsp. freshly squeezed lemon juice
2 eggs
1 tsp. vanilla
1 1/2 cups vanilla yogurt
1 cup chopped, pitted cherries
1 cup blueberries
1 cup white chocolate chips

Preheat oven to 400º.

In a medium bowl mix flour, baking powder, baking soda and salt; set aside. Cream butter, sugar, lemon zest and lemon juice on medium-high speed for 3 minutes, until light and fluffy. Add eggs and vanilla, beat until well combined.

Slowly add dry ingredients, followed by yogurt until well combined. Toss cherries, blueberries and white chocolate chips, mixing for just a few more seconds to distribute evenly.

Line a muffin tin with paper liners. Divide the batter evenly among cups. Bake for 15 to 20 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan before removing and cooling completely.

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