Peachy Blueberry Muffins - printable recipe only

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Peachy Blueberry Muffins

PREP TIME: 25 minutes
BAKE TIME: 25 minutes
YIELD: 12 muffins

2 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup salted butter
1 cup Coconut Sugar
1/2 cup + 1/3 cup diced peaches (divided)
1 teaspoon lemon juice
2 eggs
1/2 cup milk
1 pint fresh blueberries

Preheat oven to 375. Line a muffin tin with paper liners.

Whisk the flour, baking powder, and salt together. Set aside.

In the bowl of an electric mixer, cream the butter and coconut sugar together for a few minutes until well combined.

Meanwhile, place the 1/2 cup diced peaches and lemon juice in a blender. Process until smooth.

Add the eggs to the mixer one at a time, and blend, scraping the sides and bottom of the bowl as needed. Beat in the peach puree.

On low speed, add in the flour in 3 additions, alternating with the milk. Begin and end with the flour. Mix just until combined.

Fold in the blueberries and 1/3 cup diced peaches.

Scoop the batter into the prepared muffin tins and bake for 25 minutes or until the muffins are golden and the tops bounce back when lightly touched. Let the muffins rest in the pan for 5 minutes, then remove to a cooling rack.

Serve warm or at room temperature, with or without butter.
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