Blackberry Peach Muffins
The end of summer is definitely here. I CAN’T wait for Autumn! However, one thing I will miss when the leaves fall is fresh summer fruit. That is why I am taking full advantage of the fresh produce available to me now. Peaches happen to be one of my favorite fruits. It’s also very rare for me to find great peaches. I found some great ones at my Super Target this past weekend and I knew just what to do with them.
I baked muffins. And I baked some more. And some more. Because I decided to add blackberries to these muffins to really establish that Summer vibe. But, I learned through practice that blackberries are very temperamental and will turn your muffins grey if you handle them to roughly. So if you add blackberries to your baking: handle with care.
I finally nailed these muffins on my second…ok third batch. My husband will have some happy coworkers! Cause he is taking all these muffins with him!
They were TOTALLY worth the trouble! Jake and I agree that this is a keeper. These muffins are sweet, but not too sweet, moist, and packed with my favorite fruits!
2 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup of dark brown sugar
2 tbs coconut oil
1/2 cup blackberries ( gently cut in half)
1/2 cup of peach diced
1/4 cup extra flour
2 eggs & 1 egg white
1/2 cup non fat greek yogurt
1 tbs vanilla
Juice of 1 lemon
Preheat oven to 350
Spray or line muffin pan
In a stand mixer, blend dry ingredients ( flour, baking soda, baking powder, and salt)
In a large mixing bowl blend wet ingredients with a whisk ( eggs, brown sugar, lemon juice, vanilla, yogurt, and coconut oil)
In a separate bowl GENTLY roll fruit in the extra flour.
Add wet ingredients to dry ingredients until fully combined
Fold in fruit
Pour batter into muffin pan and bake for 20 minutes or until a toothpick comes out clean.
Enjoy with some green tea or coffee for breakfast or a snack!
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