Ingredients
- Peach and Blueberry Muffins
- These muffins are light and moist and great with any combination of fruit – orange zest and raspberry or blackberries, mango, chopped apple and cinnamon, blueberry and lemon zest or any combo you like.
- Makes 16 muffins
- 3 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) plus 2 tablespoons butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1 ½ cups plain low-fat yogurt
- 1 ½ cup fresh or frozen peaches
- ½ cup fresh or frozen blueberries
- ¼ cup white chocolate (optional)
Instructions
Preheat oven to 375 and spray muffin cups with vegetable-oil cooking spray or line with paper liners.
In a medium bowl, add flour, soda, and salt and mix well.
In a mixing bowl add butter and cream. Add sugar and cream until light and fluffy – around 2 minutes. Add the eggs and vanilla and mix.
Add half the dry mixture and mix until just blended. Add 1/3 of the yogurt and mix until just blended. Alternately add the remaining dry mixture and yogurt in two batches, stirring until just blended. Gently fold in the fruit.
Fill each muffin cut three-fourths full.
Bake for 25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 5 minutes.
To decorate the tops, melt some white chocolate in a plastic bag in the microwave for 20-40 seconds or until melted and use a pair of scissors to snip a little off one of the corners. Drizzle white chocolate over tops of muffins and allow to set and serve.
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