Blueberry Peach Muffins Recipes

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BLUEBERRY PEACH MUFFINS



Blueberry Peach Muffins image

Patricia Ford in Joussard, Alberta shares her treasured, awardwinning recipe for mouthwatering blueberry muffins flavored with peach yogurt. Enjoy!

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 10

1/4 cup butter, softened
1/3 cup sugar
1 large egg
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup peach yogurt
2/3 cup fresh or frozen blueberries
1 teaspoon grated orange zest

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.

Nutrition Facts : Calories 185 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY PEACH MUFFINS



Blueberry Peach Muffins image

My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!

Provided by Christine

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 16

Number Of Ingredients 14

3 cups all-purpose flour
½ cup white sugar
½ cup brown sugar
1 tablespoon baking powder
1 pinch salt
3 eggs
1 cup milk
½ cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons melted butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
  • In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
  • Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g

BLUEBERRY PEACH MUFFINS



Blueberry Peach Muffins image

The combination of blueberries and peaches isn't that commonly used like other combinations... but it should be. These muffins are tender and melt in your mouth. What we really loved is that they're not overly sweet. So, the sweetness from the peaches is noticeable and you taste the slightly tart blueberries. The buttered spiced...

Provided by Beth Streeter

Categories     Other Breakfast

Time 50m

Number Of Ingredients 16

MUFFIN INGREDIENTS
3 c all-purpose flour
1/2 c brown sugar, firmly packed
1 pinch salt
1/2 c sugar
1 Tbsp baking powder
3 eggs
1/2 c milk
1/2 c melted butter (1 stick)
1 c peeled and chopped fresh peaches
1 c blueberries
TOPPING INGREDIENTS
2 tsp sugar
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 Tbsp melted butter

Steps:

  • 1. MUFFIN DIRECTIONS: Preheat oven to 400 degrees.
  • 2. In a large bowl, stir together flour, sugar, brown sugar, baking powder, and salt.
  • 3. In a separate bowl, mix together eggs, milk, and melted butter until well blended.
  • 4. Pour the wet ingredients into the dry and mix until blended.
  • 5. Fold in blueberries and peaches.
  • 6. Grease muffin tins or line with paper liners and fill 1/2 to 3/4 full.
  • 7. Bake for 18 to 20 minutes or until toothpick or cake tester comes out clean.
  • 8. Melt the buttr. In another small bowl, stir together topping sugar, cinnamon, and nutmeg.
  • 9. With a pastry brush, brush the top of muffins with melted butter.
  • 10. Sprinkle with sugar mixture.
  • 11. Cool over a wire rack.

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Top Asked Questions

How long to bake Peach and blueberry muffins?
Fold in the blueberries and peaches. Fill muffin cups with mixture. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg.
How do you make spiced Peach muffins at home?
Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Whisk together eggs, vegetable oil, and milk. Stir into the dry ingredients. Gently fold in the fruit. Heap the batter into the muffin pan; the cups will be very full. Sprinkle sugar on top of each muffin.
What's the best way to make blueberry muffins?
Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
How to make peach and blueberry muffins with streusel topping?
Use a rubber spatula. Fill muffin tins all the way to the brim and top with the streusel topping. If desired, insert a few blueberries and peach on the top. Bake at 425 degrees for the first 5 minutes so they quickly rise, and then lower the oven temperature to 350 degrees F and bake for another 15-18 minutes.

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