I make a lot of muffins. They’re easy, versatile and delicious. Once you have a really solid basic muffin recipe, you can change it up based on what’s in season.
Oh and you can always swap out ingredients. This recipe started as a lemon blueberry muffin that relied pretty heavily on buttermilk. Now, it’s a blueberry and peach muffin and the buttermilk was substituted for Greek yogurt.
The muffins turned out beautifully. They are a little more on the biscuit side of the muffin spectrum—but that’s definitely not a complaint. I also really like biscuits. The peaches and blueberries compliment each other perfectly and the crunchy, sugary top makes my heart beat a little faster.
Another reason to be pro-muffin—they’re so, so easy to put together and homemade tastes much butter than the store bought variety.
Peach and Blueberry Greek Yogurt Muffins
2 cups all-purpose four
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon all spice
1/4 cup butter
1 1/4 cup Greek yogurt
1/4 cup orange juice
1 large egg
1 peach, diced
1/2 cup blueberries
Combine the dry ingredients in a large bowl and use a pastry blender to cut in the butter. It should look like coarse crumbles when it’s ready.
In a separate bowl, mix the yogurt, orange juice and egg. Add the yogurt mixture to the dry ingredients and stir until just combined. Fold in the peach and blueberries.
Divide the batter into 12 muffin cups and sprinkle the tops with sanding sugar.
Bake at 400 for 17-20 minutes.