Peach and Blueberry Muffins
 
Prep time
Cook time
Total time
 
A breakfast muffin filled with fresh peaches and blueberries and flavored with cinnamon, nutmeg and vanilla.
Author:
Recipe type: muffins
Serves: 24
Ingredients
  • 3 cups all purpose flour
  • 1 TBL baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1½ TBL cinnamon
  • ¼ tsp nutmeg
  • 2 large eggs,slightly beaten
  • 8 ounces butter, melted & cooled ( 2 sticks)
  • 1 tsp pure vanilla
  • 1¼ cups milk
  • 1 cup white granulated sugar
  • ½ cup light brown sugar
  • 2 cups peeled and cut up fresh peaches (small chunks)
  • ½ cup fresh blueberries
Instructions
  1. Preheat oven to 375 degrees. Line muffin tins with cupcake liners.
  2. Sift together dry ingredients of flour, baking powder, baking soda, salt, cinnamon and nutmeg in large mixing bowl. Make a well in the center of the dry ingredients.
  3. Using a 2 cup measuring cup, mix together beaten eggs, butter (melted and cooled first), milk and vanilla. Pour these liquid ingredients into the dry ingredients and stir with a large wooden spoon or spatula just until combined.
  4. Add white and brown sugar to cut up fresh fruit. Add sugared fruit to muffin batter and fold in.
  5. Scoop into lined muffin tins.
  6. Bake 375 degree oven for 20 to 25 minutes.
  7. Sprinkle with sugar after removing from oven.*optional
Notes
Use fresh peaches. Wash, peel and cut into chunks. I used chunks about the size of canned pineapple chunks. Fresh blueberries can be washed and used whole.

You can also use fresh strawberries or just peaches for great results.

recipe source: Country Cupboard Cookies adapted from Ina Garten Strawberry Muffins
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/peach-and-blueberry-muffins/