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Blueberry Peach Muffins
Patricia Ford in Joussard, Alberta shares her treasured, awardwinning recipe for mouthwatering blueberry muffins flavored with peach yogurt. Enjoy!
Blueberry Peach Muffins Recipe photo by Taste of Home
Reviews
I had a blueberry ingredient challenge this week and so today I made these muffins!I did adjust this recipe to make it doubled: 1/2 cup butter, 2/3 cup sugar, 2-1/2 cups all-purpose flour, 2 tsp. baking powder, 1 tsp. salt, 1/2 tsp. baking soda, 3/4 cup Greek peach yogurt + about 2/3 cup buttermilk or milk soured with 1 Tbsp. vinegar, 1 pint fresh blueberries with 1/8 cup all-purpose flour and 1 Tbsp. ground Navel orange + I used about1/4 cup halved strawberries which I diced! The strawberries were left over from 8/4/14, so I decided to utilize them along with the blueberries! I cooled the muffins 10 minutes in the muffin pans before easing out onto wire racks with the assistance of a knife! I'd also baked 20 minutes at 375o F. I was able to get 23 muffins from this recipe DOUBLED!If I'd left as is, it's very possible that I'd get about 11 or 12 muffins, since I used more berries! These muffins came out very nicely and the yogurt and citrus peel combinations ARE endless, thanks to you, cooking4-2healthy! Thank you, Patricia Ford, for sharing your recipe! delowenstein
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After seeing the reveiw & noticing the changes I decided to make these wonderful mufins with strawberry yogurt & lemon peel. YUM YUM! The yogurt & citrus peel combitnations are endless. These are very moist & extremely tasty muffins. With just the two of us I like the portion size too.
Using what I had on hand, I substituted raspberry yogurt and lemon peel. These muffins were creamy and delicious! Will definitely make again!
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