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    You are in: Home / Recipes / Blueberry-Peach Muffins Recipe
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    Blueberry-Peach Muffins

    Blueberry-Peach Muffins. Photo by CaliforniaJan

    1/1 Photo of Blueberry-Peach Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sharon123's Note:

    Adapted from Eat What You Love and Lose, published in Family Circle magazine, this is yummy! I have made it even healthier! New England, South, Mid Atlantic, Canada

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Heat your oven to 350°F Coat a 12 cup muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.
    2. 2
      In a large bowl, whisk together the yogurt, 1/4 cup water, egg, egg whites and melted butter. Stir the flour mix into the yogurt mix just until moistened. Gently fold in the blueberries.
    3. 3
      Divide the batter evenly among the prepared muffin cups, about a heaping 1/4 cup batter for each cup. Sprinkle the crushed granola over all the muffin tops(dividing evenly).
    4. 4
      Bake muffins at 350°F for 20 minutes or until golden around the edges. Let the muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve warm, if desired. Enjoy!

    Ratings & Reviews:

    • on January 16, 2006

      55

      Just so good. I tinkered a bit more - must be in the air to do so. Had to increase the whole wheat to 1 cup to account for running out of regular flour while preparing these. Cut the sugar to 1/2 cup and skipped the granola as I had none. The muffins had a really nice rise and were tender with all the nice little pockets a good muffin has. The peach flavor was very faint, perhaps because of the additional whole wheat, so if that's impportant add some chopped peaches. I could see using almost any flavor of yogurt in this. (Thinking lemon yogurt and a little zest would be sublime.) The size was also just right - not a monster sized-affair, not a bitty thing that would leave you wanting another. Thanks Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2008

      55

      You would never know these are healthy muffins, very good flavor and appearance. I did run out of granola before making them and used a combination of flax seed (for those Omega 3s) and chopped nuts for a topping. Worked great, they are a hit at my house.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2006

      55

      Yummy lowfat muffins! I subbed half white whole wheat and half unbleached all-purpose flour for the all-purpose flour and used frozen blueberries. I always keep healthy muffins on hand in the freezer for an easy breakfast and these are delicious. Like Toni said, not overwhelming peach flavor but using Horizon organic peach yogurt, I did have a few chunks of peaches throughout. A peach lover could add more, though I agree this would be good with any flavor yogurt. Thanks, Sharon, for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry-Peach Muffins

    Serving Size: 1 (890 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 184.1
     
    Calories from Fat 42
    22%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.7 g
    13%
    Cholesterol 28.3 mg
    9%
    Sodium 156.7 mg
    6%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 1.3 g
    5%
    Sugars 15.8 g
    63%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    low-fat granola

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