Blueberry Peach Muffins Food

BLUEBERRY PEACH MUFFINS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.

BLUEBERRY PEACH MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
• In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup 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 batter.
• 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 pan over a wire rack.

PEACH BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

BLUEBERRY PEACH MUFFINS

Steps:

• 1. MUFFIN DIRECTIONS: Preheat oven to 400 degrees.
• 2. In a large bowl, stir together flour, sugar, brown sugar, baking powder, and salt.
• 3. In a separate bowl, mix together eggs, milk, and melted butter until well blended.
• 4. Pour the wet ingredients into the dry and mix until blended.
• 5. Fold in blueberries and peaches.
• 6. Grease muffin tins or line with paper liners and fill 1/2 to 3/4 full.
• 7. Bake for 18 to 20 minutes or until toothpick or cake tester comes out clean.
• 8. Melt the buttr. In another small bowl, stir together topping sugar, cinnamon, and nutmeg.
• 9. With a pastry brush, brush the top of muffins with melted butter.
• 10. Sprinkle with sugar mixture.
• 11. Cool over a wire rack.

BLUEBERRY, PEACH & SOURED CREAM MUFFINS

Steps:

• Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture - don't over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.
• Divide the mixture between the muffin cases - they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.

WILD BLUEBERRY MUFFIN PEACH COBBLER

Steps:

• In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
• Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
• In a large bowl combine muffin mix, water& oil, just until mixed.
• Pour over fruit and place in a 425°F preheated oven.
• Bake for about 20 minutes.

JUMBO PEACH BLUEBERRY MUFFINS

Steps:

• Add granulated sugar, all-purpose flour, ground cinnamon and unsalted butter to a small mixing bowl. Using your fingers, the back of a fork, or a pastry blender, cut the butter into the dry ingredients until the mix resembles bread crumbs. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F. Line a (6-cup) jumbo muffin pan with paper liners, or spray with nonstick cooking spray.
• Sift the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and sea salt into a medium mixing bowl. Whisk to combine. Set aside.
• Add vanilla bean paste, peach puree, whole milk, and sour cream to small mixing bowl. Whisk to combine. Set aside.
• Add unsalted butter, granulated sugar, and light brown sugar to stand mixer bowl. Beat on medium for 3 minutes, or until light and fluffy.
• Add egg and egg yolks to mixer. Beat on low until well incorporated.
• Remove bowl from stand mixer. Alternate adding half the peach puree mixture and half the flour mixture, folding each in with a large spatula. Avoid over mixing.
• Fold in diced peach and fresh blueberries.
• Divide the batter evenly between the prepared muffin pan using an ice cream or cookie scoop.
• Top each muffin with an equal amount of crumb topping.
• Bake 27 to 33 minutes in preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Tops and edges of the muffin should be golden brown.
• Remove muffin tin from oven and cool on wire rack.
• Store muffins in an airtight container for several days.

BLUEBERRY PEACH MUFFINS

Steps:

• In a small bowl, cream butter and sugar.
• Beat in egg.
• Combine flour, baking powder, salt, and baking soda; add to creamed mixture alternately with yogurt.
• Fold in blueberries and orange peel.
• Fill paper-lined muffin cups 3/4 full.
• Bake in preheated 375° oven for 20-25 minutes or until a pick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.
• Serve warm; leftovers may be frozen.

PEACH MUFFIN RECIPE

Steps:

• First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.
• Prepare the peaches by slicing them in half. Remove the pits and skin. Dice one of the peaches into small chunks and place the chunks into a medium bowl. Set the other 4 peaches aside.
• Add the other dry ingredients to the medium bowl and mix to combine.
• To prepare the peach puree, place the 4 other pitted and skinned peaches into a high speed blender. Add water and blend until smooth. If it needs more moisture, add more water. Then, measure out 1 cup of peach puree.
• Add the 1 cup of peach puree to the bowl with dry ingredients.
• Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.
• Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
• Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.
• Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.