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Blueberry Peach Muffins

These blueberry peach muffins are so delicious and easy to make, and with the fruit and flax they have a healthy component too!
Prep Time15 minutes
Cook Time23 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 185kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 172mg | Fiber: 3g | Sugar: 12g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg