It seems that summer is slipping through my finger tips and I can’t believe it is already the first week of August. I am franticly trying to hold on to every last bit of summer that I can which includes all of summer’s juicy fruits and vegetables. Although I have yet to whip up a blueberry pie (a summer staple in my family) I have been able to make some delicious blueberry peach muffins. Biting into a juicy berry or succulent peach with each bite makes these muffins a favorite!
Blueberry-Peach Muffins
Ingredients:
3 cups flour
1 cup sugar (I used half white and half light brown)
1 tablespoon baking powder
pinch of salt
3 eggs
1 cup skim milk
6 tablespoons butter, melted
1 cup blueberries
1 cup peaches, peeled and chopped
Ingredients:
3 cups flour
1 cup sugar (I used half white and half light brown)
1 tablespoon baking powder
pinch of salt
3 eggs
1 cup skim milk
6 tablespoons butter, melted
1 cup blueberries
1 cup peaches, peeled and chopped
Directions:
Preheat the oven to 400 degrees.
In a large bowl, combine the flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar until creamy. Add eggs one at a time until combined. Add the dry ingredients alternating with the milk. Stir until blended. Gently stir in the fruit.
Preheat the oven to 400 degrees.
In a large bowl, combine the flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar until creamy. Add eggs one at a time until combined. Add the dry ingredients alternating with the milk. Stir until blended. Gently stir in the fruit.
Fill prepared muffin tins with batter. If desired, sprinkle muffin tops with a little bit of sugar. Bake for about 16-18 minutes.
Cool completely on a wire rack.
Yield: Approximately 2 dozen muffins
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