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View more "Main Dishes" recipes Blueberry Peach Muffins Recipe

Blueberry Peach Muffins

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/2 cups (375 mL) Milk
2 tbsp (30 mL) freshly squeezed lemon juice
2 cups (500 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2/3 cup (160 mL) sugar
1 egg
1/4 cup (60 mL) butter, melted
1 cup (250 mL) fresh, frozen or drained canned peaches, chopped
1 cup (250 mL) fresh or frozen blueberries

Yields: 12 muffins

See full recipe: https://www.dairygoodness.ca/recipes/blueberry-peach-muffins?source=calendar
Blueberry Peach Muffins true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 20 - 30 mins
  • Yields 12 muffins
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 20 - 30 mins
  • Yields 12 muffins

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 1/2 cups (375 mL) Milk
2 tbsp (30 mL) freshly squeezed lemon juice
2 cups (500 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2/3 cup (160 mL) sugar
1 egg
1/4 cup (60 mL) butter, melted
1 cup (250 mL) fresh, frozen or drained canned peaches, chopped
1 cup (250 mL) fresh or frozen blueberries

Preparation

Preheat oven to 375 °F (190 °C). Butter nonstick muffin pans or line with paper liners.

In a bowl, combine milk and lemon juice; set aside. In a large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon, baking soda and salt. Whisk sugar, egg and butter into milk mixture. Pour over dry ingredients and sprinkle with peaches and blueberries. Stir just until moistened.

Spoon into prepared muffin pan. Bake for 20 to 30 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.

Tips

Cooking Tip:
If using frozen fruit, do not thaw before adding to batter to reduce bleeding of the colour. The baking time will be in the higher range. If using canned peaches, drain and pat dry before adding to batter.

For the Adventurous:
Add 2 tbsp (30 mL) minced crystallized or 1 tbsp (15 mL) minced fresh gingerroot with fruit.

153 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 223 Calories
Protein: 5 g
Carbohydrate: 40 g
Fat: 5 g
Fibre: 3 g
Sodium: 255 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 6 % / 70 mg
Folate: 15 % / 33 mcg
Thiamin: 15 % / 0.2 mg
Riboflavin: 13 % / 0.2 mg
Niacin: 13 % / 3 mg

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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