This is an adaptation of one of my favorite muffin recipes. It turned out delicious!
Blueberry Peach Muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup white or brown sugar, or a combination
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen diced peaches
- 2 eggs
- 1 cup sour cream or plain yogurt
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
Combine the dry ingredients in a large bowl. Add fruit and toss to coat (this reduces the stirring you’ll need to do when you add the wet ingredients).
Combine liquids in a small bowl, stirring well.
Pour over dry ingrediens, stirring just until moist.
Pour into muffin tins or a greased round cake pan.
Bake at 425 degrees: muffins for 18-22 minutes and a cake pan for 25-30 minutes or until a toothpick comes out clean. (If you use flour and fruits from the freezer, the baking time might be a little longer.)
I’m sure you could substitue many more fruits for the blueberries and peaches, but I think those two are my favorite combination :)
Do you have a favorite muffin recipe?
(Linked to Tasty Tuesday)