Blueberry Peach Muffins Recipes

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PEACH MUFFINS



Peach Muffins image

In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.

Provided by FBGMOMOF4

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 16

Number Of Ingredients 8

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
  • In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.3 g, Cholesterol 34.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 238.3 mg, Sugar 26.1 g

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

Make and share this Blueberry Peach Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 55m

Yield 8 muffins

Number Of Ingredients 10

1/4 cup butter, softened
1/3 cup sugar
1 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 blueberries or 2/3 cup frozen blueberries
1 teaspoon grated orange peel

Steps:

  • In a small bowl, cream butter and sugar.
  • Beat in egg.
  • Combine flour, baking powder, salt, and baking soda; add to creamed mixture alternately with yogurt.
  • Fold in blueberries and orange peel.
  • Fill paper-lined muffin cups 3/4 full.
  • Bake in preheated 375° oven for 20-25 minutes or until a pick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.
  • Serve warm; leftovers may be frozen.

Nutrition Facts : Calories 186.3, Fat 6.8, SaturatedFat 4, Cholesterol 39.1, Sodium 206.7, Carbohydrate 28.2, Fiber 0.8, Sugar 12.5, Protein 3.6

BLUEBERRY-PEACH MUFFINS



Blueberry-Peach Muffins image

Adapted from Eat What You Love and Lose, published in Family Circle magazine, this is yummy! I have made it even healthier! New England, South, Mid Atlantic, Canada

Provided by Sharon123

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) container fruit on the bottom peach yogurt
1 large egg
2 large egg whites
1/4 cup butter, melted
1 cup fresh blueberries
1/2 cup low-fat granola, lightly crushed

Steps:

  • Heat your oven to 350°F Coat a 12 cup muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.
  • In a large bowl, whisk together the yogurt, 1/4 cup water, egg, egg whites and melted butter. Stir the flour mix into the yogurt mix just until moistened. Gently fold in the blueberries.
  • Divide the batter evenly among the prepared muffin cups, about a heaping 1/4 cup batter for each cup. Sprinkle the crushed granola over all the muffin tops(dividing evenly).
  • Bake muffins at 350°F for 20 minutes or until golden around the edges. Let the muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve warm, if desired. Enjoy!

Nutrition Facts : Calories 184.2, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.4, Sodium 156.8, Carbohydrate 32, Fiber 1.3, Sugar 15.8, Protein 4.2

BLUEBERRY, PEACH & SOURED CREAM MUFFINS



Blueberry, peach & soured cream muffins image

It's the fizzy water in these delicious muffins that makes them so light - you can also heat them up in the microwave the next day

Provided by Good Food team

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 55m

Yield Makes 8

Number Of Ingredients 11

350g self-raising flour
1 tsp baking powder
100g light muscovado sugar
100g butter , melted
142ml carton soured cream
2 medium eggs
finely grated zest of 1 lemon
150g punnet blackberries or blueberries
2 fresh peaches , stoned and cut into wedges
6 tbsp sparkling water
demerara sugar to sprinkle

Steps:

  • Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture - don't over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.
  • Divide the mixture between the muffin cases - they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.

Nutrition Facts : Calories 360 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

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