Peach And Blueberry Muffins Recipe

Name: Peach And Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 cup whole wheat flour; 1/4 cup Splenda or Stuvia; 1 1/2 tsp. baking powder; 1/4 tsp salt; 1/4 tsp baking soda; 1/2 tsp cinnamon; 3/4 cup Danon light and fit vanilla yogurt; 1 large egg; 3 Tbsp. unsalted butter, melted & cooled; 2 Tbsp. fat free half and half; 1 large peach, pitted & chopped; 1/2 cup fresh blueberries; Topping:; 3 tbsp. brown sugar; 1 tbsp. butter; 1/4 tsp. cinnamon

Servings: persons

1/2 cup all-purpose flour
1 cup whole wheat flour
1/4 cup Splenda or Stuvia
1 1/2 tsp. baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
3/4 cup Danon light and fit vanilla yogurt
1 large egg
3 Tbsp. unsalted butter, melted & cooled
2 Tbsp. fat free half and half
1 large peach, pitted & chopped
1/2 cup fresh blueberries
Topping:
3 tbsp. brown sugar
1 tbsp. butter
1/4 tsp. cinnamon

1
Preheat oven to 375u00b0 F.
2
Coat 10 muffin tins with baking spray or line cups using liners.
3
Combine all dry ingredients, flours through cinnamon in a large bowl.
4
In a small bowl, whisk the yogurt and eggs together.
5
Gently fold the yogurt-egg mixture into the dry ingredients until just combined. Fold in the melted butter, chopped peaches, half and half, and blueberries. Divide the batter evenly among the muffin cups.
6
To make the topping: In a small bowl, mix together brown sugar, and cinnamon. Cut in butter until mixture is mixed completely. Sprinkle topping evenly over muffin batter. Bake until golden and a toothpick inserted into the center of a muffins comes out clean, approximately 25-30 minutes.
7
Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 cup whole wheat flour, 1/4 cup Splenda or Stuvia, 1 1/2 tsp. baking powder, and more.

Yes, Peach And Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach And Blueberry Muffins

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