Blueberry Peach Muffins Backstory
Blueberry Peach Muffins FAQ
How do I choose the best peaches?
- When possible, try to buy peaches that are local. This will ensure that they haven't undergone as much travel and are less likely to be bruised.
- Though a particularly aromatic peach can be a sign of ripeness, the color is also important. Your peach should be vibrant and beautiful (some less pigmented spots are normal and may just be the result of leaves blocking out the sun from that particular spot).
- Squeeze the peach near the steam; riper peaches will be juicy and have a bit of give. Depending on how soon you're going to use the peaches, you may want to go for something a bit firmer as it will last longer.
- Peaches should be stored stem side down at room temperature for optimal shelf life.
How do I choose the best blueberries?
- Look for berries that are firm and dry, plump, and smooth. A silvery bloom over the surface is normal, but there shouldn't be any stems or leaves.
- Size won't indicate ripeness, so look for color; the berries should be dark purple, blue, or black.
- Avoid berries that are soft or look shriveled or wrinkled.
- Store them in the refrigerator, wash before using, and they should last up to 10 days!
How do I store these muffins?
- Ensure that your blueberry peach muffins have cooled completely before you store them to avoid condensation inside your container.
- Place the muffins in a single layer in an airtight container. Line the bottom of the container with a paper towel to wick any excess moisture, and place one on top of the muffins as well. This will ensure that their flavor and freshness is extended as long as possible.
- To store in the freezer, do the same process (though the paper towels won't be necessary). To that, allow them to come to room temperature and then stick them in a warm oven for a couple of minutes. Muffins will last up to 3 months in the freezer.
- These blueberry peach muffins would be delicious with any other kinds of fruit. Raspberries, blackberries, cherries, strawberries, and even raisins would make great additions or substitutions.
- One of the ways this recipe remains on the healthier side is the white whole wheat flour, but regular white flour could be used instead if you're not as concerned about that aspect!
- Likewise, if you don't want to use flaxseed, you can use three or four eggs instead.
- For an extra burst of flavor, fold some citrus peel shavings into the batter before baking.
Other Muffin Recipes
- Lemon Blueberry Muffins
- Double Strawberry Muffins
- Lemon Muffins Made with Olive Oil
- Orange Chocolate Chip Muffins
- 1 Batter for Infinite Muffin Recipes from Sally's Baking Addiction
- The Best Cornbread Muffins from Once Upon a Chef
Blueberry Peach Muffins
- ½ cup sugar
- ¼ cup canola oil
- 1 large egg beaten
- 1 cup peaches chopped, peeled, and pureed
- 6 ounces lowfat blueberry yogurt (nonfat is also OK)
- 2 cups white whole wheat flour
- 1 ½ Teaspoons baking powder
- ¼ Teaspoon baking soda
- ¼ Teaspoon salt
- ¼ cup ground flax
- 1 cup blueberries
- Preheat oven to 350 degrees. Combine sugar, oil, egg, peaches and yogurt in a medium size bowl. Beat until well blended.
- Combine flour, baking powder, baking soda, salt and flax seed in another medium bowl. Stir well with a whisk.
- Add dry mixture to the wet mixture and stir lightly just until moist. Gently add the blueberries to the batter.
- Spoon batter into 12 muffin cups coated with cooking spray. Bake for 20 to 23 minutes or until muffin springs back when touched in the center.
- Cool for 5 minutes before removing from the pan. Remove from pan and bring to room temperature before serving.