Blueberry Peach Muffins Recipes

BLUEBERRY-PEACH MUFFINS

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!

BLUEBERRY PEACH MUFFINS

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.

BLUEBERRY, PEACH & SOURED CREAM MUFFINS

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.

BLUEBERRY PEACH MUFFINS

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.

BLUEBERRY PEACH MUFFINS

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.

BLUEBERRY PEACH MUFFINS

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.