Fresh peaches and juicy blueberries take your average breakfast muffin and transform it into a peach cobbler-like beauty, all for only 122 calories a piece!
Blueberry Peach Muffins
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 egg
- 1/3 cup plain nonfat Greek yogurt
- 3 tablespoon salted butter (melted)
- 10 tablespoons (1/2 cup + 2 tablespoon) white granulated sugar
- 1 cup 2% milk
- 2 ripe fresh peaches (peeled and diced)
- 1 cup fresh blueberries
Preheat oven 350 degrees
In a small bowl, combine the flours, baking soda, baking powder, and cinnamon.
In a medium mixing bowl, whisk the egg, yogurt, melted butter, sugar, and milk together until thoroughly combined.
Pour the flour mixture into the wet ingredients and gently stir 3-4 times.
Add peaches and blueberries and continue gently mixing until just barely combined. The batter will be lumpy. Do not over mix or the muffins will be tough and chewy.
Fill lined muffin tins 3/4 full. (I got 16 muffins)
Bake for 17-19 minutes or just before tops begin to brown. Do not over bake.
Enjoy!!! (As if that's even an option!!!)
These are amazing eaten warm out of the oven and can be kept to room temperature for 24-48 hours. Any longer than that, and I would suggest refrigerating or freezing them.
Nutrition Facts Servings 16 Amount Per Serving Calories 122 Total Fat 3g Saturated Fat 2g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 19mg Sodium 137mg Potassium 50mg Total Carbohydrate 21g Dietary Fiber 2g Sugars 10g Protein 3g