Blueberry Peach Muffins
Good Morning Trinkets Fans!!
Its another gorgeous day with just a hint of Fall in the air! Before I launch into my "Pumpkin Spice" arsenal of seasonal recipes I thought I would sneak in one more lovely fruit combo... BLUEBERRY PEACH!!! Yum!! Now a little tip I will share with you. I love using fresh fruit in recipes however sometimes you can get peaches that are still a little hard. So what I do is, chop them up in smaller pieces and freeze over night. Once thawed they are soft and super juicy! Just add straight into the recipe at the end fold into batter and bake! Try it and see for yourself!
Blueberry Peach Muffins
2 cups all purpose flour
2 tsp baking powder
3/4 cup white sugar
1 tsp baking soda
1/2 tsp salt (if your using melted salted butter in the wet ingredients discard the salt in the dry mix)
Mix all together in a large bowl
2 eggs
1/2 cup sour cream or yogurt (I use zero fat vanilla yogurt)
1/2 cup milk
1/2 cup oil or melted butter
1 tsp vanilla
Add wet ingredients to dry and add 1.5 cups of fresh blueberries, one cup of chopped/thawed peaches. Makes approx 12 muffins.
Bake at 350F for approx 25 mins
Cool and enjoy!
Trinkets Fans have a fabulous weekend!
Much love, stay safe!
Xo Carrianne
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