Blueberry Peach Muffins

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)

5 comments to Blueberry Peach Muffins

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