Hello! We hope everyone is enjoying the last few weeks of summer, yes there are a few weeks left. I know some of you are ready for cozy sweaters and pumpkin spice lattes but this dietitian mama is holding onto the summer feeling until September 21. These blueberry and peach muffins are fresh, moist, and delicious.
One of my favorite things about summer is the fresh, local produce right at our finger tips. We have been eating our weight in blueberries and peaches. With school starting soon, we have been thinking of new muffin combos for the girls lunches. They loved these muffins.
Save RecipeIngredients
- Dry ingredients:
- 1 3/4 cups of all purpose flour
- 1/4 cup of sugar
- 1/4 cup of brown
- 2 tbsp hemp hearts
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- Wet ingredients:
- 1/4 cup of olive oil
- 1/4 cup of plain yogurt
- 2 eggs, beaten
- 1 tsp vanilla
- 1 cup of blueberries
- 2 peaches, chopped into small inch pieces
Instructions
- Preheat oven to 350 degrees and place muffin liners in tin
- In a large bowl, whisk dry ingredients.
- In a medium bowl, add olive oil, eggs, yogurt, and vanilla.
- Combine dry ingredients with wet ingredients. Fold in peaches and blueberries.
- Fill muffin tins with 1 scoop.
- Bake for 20 minutes, check for donees with a toothpick.
The thing we love about muffins is they freeze well, are great for on the go breakfast or snacks and are versitile. If blueberries are not available you can replace them with raspberries. Muffins are best on the first day or two but when you freeze them and take them out when you need a healthy snack or breakfast they are good for a month.
