Blueberry Peach Muffins Recipes

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.

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.

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.

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.

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.