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Blueberry Peach Muffins Recipe

Photo by: Taste of Home

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Patricia Ford in Joussard, Alberta shares her treasured, award-winning recipe for mouth-watering blueberry muffins flavored with peach yogurt. Enjoy!

This recipe is:

Healthy

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8 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

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 or frozen blueberries
1 teaspoon grated orange peel

Directions

In a small bowl, cream butter and sugar. Beat in egg. Combine the 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 three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen. Yield: 8 muffins.

Nutrition Facts: 1 muffin equals 185 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 218 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Blueberry Peach Muffins published in Cooking for 2 Summer 2006, p35

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas