Fruit and breakfast food … a match made in heaven. We love baking with stone fruits, an August foods of the month. A few years ago, we made these pluot muffins for breakfast, and they reminded us of how much we love this combination. So, we made another variation that has peaches and blueberries. To make this recipe in a flash, use precut peaches with no sugar added.
Peach Blueberry Muffins
1 cup whole wheat flour
1 cup white flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 tbsp. coconut oil
1 large egg
1 tbsp. vanilla extract
1/4 cup honey
1/2 cup plain non-fat Greek yogurt
1/2 cup skim milk
2 small peaches, cut into cubes (OR 2 single serving cups of pre-cut peaches, no sugar added)
1 cup blueberries
- Preheat oven to 350 degrees. Line a muffin tray with 8 liners.
- Mix the dry ingredients together in a bowl, set aside.
- Next, whisk together the wet ingredients. Slowly, using a whisk, begin to mix in the dry ingredients with the wet ingredients, careful not to create any lumps of flour. (Alternatively, if you have an electric mixer you can use it at this step).
- Divide batter evenly into the muffin tin. Bake for 25 minutes. The muffins will be done when an toothpick inserted into the center comes out clean. Enjoy!