Patricia Ford in Joussard, Alberta shares her treasured, awardwinning recipe for mouthwatering blueberry muffins flavored with peach yogurt. Enjoy!
Blueberry Peach Muffins
Blueberry Peach Muffins
Prep Time
15 min
Cook Time
20 min
Yield
8 muffins
Ingredients
- 1/4 cup butter, softened
- 1/3 cup sugar
- 1 large egg, room temperature
- 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 zest
Directions
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 zest.
- Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.
Nutrition Facts
1 each: 185 calories, 7g fat (4g saturated fat), 43mg cholesterol, 218mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 4g protein.
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