Peach and Blueberry Muffins

    Peach and Blueberry Muffins

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    About this recipe: If you like regular blueberry muffins, you will love these peach and blueberry muffins! You can use tinned or defrosted frozen peaches if peaches are out of season, they'll still be absolutely delicious!

    Serves: 16 

    • 375g plain flour
    • 100g caster sugar
    • 110g dark brown soft sugar
    • 1 tablespoon baking powder
    • 1 pinch salt
    • 3 eggs
    • 250ml milk
    • 110g melted butter
    • 150g blueberries
    • 150g peeled and diced fresh peaches
    • Topping
    • 2 teaspoons caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 tablespoons melted butter

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Grease muffin tins, or line with paper cases.
    2. In a large bowl, stir together the flour, 100g caster sugar, dark brown soft sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 110g of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with mixture.
    3. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the tin over a wire rack.
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