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Blueberry Peach Muffins

 Blueberry Peach Muffins
Patricia Ford in Joussard, Alberta shares her treasured, awardwinning recipe for mouthwatering blueberry muffins flavored with peach yogurt. Enjoy!
8 ServingsPrep: 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 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 peel.
  • Fill paper-lined muffin cups three-fourths full. Bake at 375° for
  • 20-25 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 5 minutes before removing from pan to a wire
  • rack. Serve warm. Leftovers may be frozen. Yield: 8 muffins.
Nutritional 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,

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Blueberry Peach Muffins (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.