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Blueberry Peach Muffins

Patricia Ford in Joussard, Alberta shares her treasured, awardwinning recipe for mouthwatering blueberry muffins flavored with peach yogurt. Enjoy!
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 muffins

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup peach yogurt
  • 2/3 cup fresh or frozen blueberries
  • 1 teaspoon grated orange zest

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest.
  • Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.
Nutrition Facts
1 each: 185 calories, 7g fat (4g saturated fat), 43mg cholesterol, 218mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Reviews

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  • delowenstein
    Aug 5, 2014

    I had a blueberry ingredient challenge this week and so today I made these muffins!I did adjust this recipe to make it doubled: 1/2 cup butter, 2/3 cup sugar, 2-1/2 cups all-purpose flour, 2 tsp. baking powder, 1 tsp. salt, 1/2 tsp. baking soda, 3/4 cup Greek peach yogurt + about 2/3 cup buttermilk or milk soured with 1 Tbsp. vinegar, 1 pint fresh blueberries with 1/8 cup all-purpose flour and 1 Tbsp. ground Navel orange + I used about1/4 cup halved strawberries which I diced! The strawberries were left over from 8/4/14, so I decided to utilize them along with the blueberries! I cooled the muffins 10 minutes in the muffin pans before easing out onto wire racks with the assistance of a knife! I'd also baked 20 minutes at 375o F. I was able to get 23 muffins from this recipe DOUBLED!If I'd left as is, it's very possible that I'd get about 11 or 12 muffins, since I used more berries! These muffins came out very nicely and the yogurt and citrus peel combinations ARE endless, thanks to you, cooking4-2healthy! Thank you, Patricia Ford, for sharing your recipe! delowenstein

  • cheekymonkee
    Jul 22, 2013

    No comment left

  • cooking4-2healthy
    Jan 22, 2010

    After seeing the reveiw & noticing the changes I decided to make these wonderful mufins with strawberry yogurt & lemon peel. YUM YUM! The yogurt & citrus peel combitnations are endless. These are very moist & extremely tasty muffins. With just the two of us I like the portion size too.

  • jenjen1177
    Jun 10, 2009

    Using what I had on hand, I substituted raspberry yogurt and lemon peel. These muffins were creamy and delicious! Will definitely make again!

  • Ruth
    Jul 15, 2006

    No comment left