Peach Blueberry Muffins
Juicy blueberry with seasonal peaches make these amazong summer muffins! They taste incredible and make your house smell delicious too!
Servings: 12 Muffins
Equipment
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 (organic) whole wheat flour
- ¾ cups (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 the oven to 425 degrees F.
- Wet ingredients: In a large mixing bowl place the eggs, milk, apple cider vinegar, vanilla, and butter, whisk everything together until well combine, you may have small clumps of butter - this is okay.
- Peaches: Remove any skins from the peaches and chop them into small chunks. Drain off any liquid then add them to the milk mixture.
- Dry ingredients: In another bowl place the 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 the muffins at 425 degrees F for 9 minutes, and then turn the oven down to 375 F for 9 minutes. They will be turning 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 works well.
*Blueberries: Use fresh or frozen blueberries. If using frozen blueberries - Do not defrost them first as they will turn the batter blue.
Sugar: Brown sugar can be used instead of cane sugar.
To make these dairy-free be sure to use coconut oil (instead of butter), and almond milk.
Nutrition
Calories: 143kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 245mg | Potassium: 127mg | Fiber: 3g | Sugar: 15g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg