Peach Blueberry Muffins

A blueberry peach muffins with the wrapper off the sides of it, and other healthy muffins around it.

Juicy blueberry with seasonal peaches make these amazong summer muffins! They taste incredible and make your house smell delicious too!

Prep Time20

Cook Time18

Total Time38

Servings: Muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan

Ingredients

Wet ingredients

3 eggs
½ cup soft butter or coconut oil room temperature
½ cup almond milk or any milk
1 tablespoon apple cider vinegar or lemon juice
2 teaspoon vanilla extract

Dry ingredients

2 cups whole wheat flour
¾ cups sugar I use organic cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon powdered ginger

Fruit

1 cup peaches*
1 cup blueberries*

Instructions

Preheat: Turn the oven to 425 degrees Fahrenheit (218 C) to get hot.
Wet ingredients: In a large mixing bowl, place the eggs, milk, apple cider vinegar, vanilla, and butter. Whisk everything together until well combined; you may have small clumps of butter; this is okay.
Peaches: Remove any skins from the peaches and chop them into small chunks, then drain off any liquid. Add the peaches to the milk mixture.
Dry ingredients: In another bowl, place the whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger, and mix well (I find a whisk works best). Add the blueberries to the flour just to coat them in flour.
Fold batter & Scoop: Pour the flour mixture into the peach milk mixture. Use a spatula to fold the batter together about 12-15 times, only until combined. Line a muffin pan with paper liner; fill the liners all the way full with the thick batter.
Bake: Place the muffin pan in the preheated oven. Bake muffins at 425 Fahrenheit (218C) for 9 minutes, and then turn the oven down to 375 Fahrenheit (190C) for 9 minutes. When they are done, the muffins will look golden on top, and they will not look gooey.

Notes

See detailed photos of how I make these muffins in the blog post above.

*Peaches: Use fresh, canned, or frozen and thawed peaches. For best results, drain off any juices and remove the skin. I found cutting the peaches to the size of pineapple tidbits (bite-sized pieces) works well.

*Blueberries: Use fresh or frozen blueberries. If using frozen blueberries, do not defrost them, as they will turn the batter blue.

Sugar: Brown sugar can be used instead of cane sugar.

Dairy-free: To make these dairy-free use coconut oil (instead of butter) and almond milk.

Nutrition