Blueberry Cherry Muffins

Measure out 3 cups of flour. Then, take 3 tablespoons of the 3 cups of flour and put it back into the flour container right now before you forget.

Chop the cherries (note: while pitting these, it’s a good idea to wear an apron). Sprinkle the cherries with 3 tablespoons of the total remaining flour. (So now you’ll have 3 cups minus 3 tablespoons MINUS 3 more tablespoons for the cherries. Sorry about the math; I suspect it’s not super critical.)

Whisk brown sugar, sweetener packets, oil, yogurt, almond extract, nutmeg, salt and eggs until well mixed.

If you’re cool with doing dishes, mix all the remaining dry ingredients (except the berries) together in another bowl and then add them to the creamed sugar mixture. If you’re lazy like me, sprinkle the flour on top of the sugar mixture, then sprinkle the oats, baking powder and soda all over and combine to the best of your ability before mixing in with the wet ingredients until just barely combined.

Stir in the cherries and berries with as little motion as possible.

Divide into twelve muffin cups. Bake at 385ºF for 15-20 minutes, or until a toothpick comes out clean.