You may have figured out that I like peaches and blueberries. I like them together. To me, an ideal summer breakfast, lunch, or dinner dessert is a bowl of fresh sliced peaches with a big handful of blueberries on top. My company this week apparently does not love big bowls of fresh fruit as much as I do, so I made muffins of these two special favorite fruits. This recipe is ideal to whip up for a family breakfast and then bake in your toaster oven, so you don’t have to heat up the house.
Serves 6 (or 3 people who like two muffins a piece)
- 1 small egg, beaten
- 1/3 heaping cup plain yogurt (yes, I’m talking about something close to half a cup)
- 1 almost over-ripe peach, diced very fine (save the juice! add it with the diced peaches to the recipe)
- 1/2 cup whole-wheat pastry flour
- 1/2 cup whole-grain oat flour (okay to use all wheat if you do not have oat flour)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries–okay, a half a cup will be okay, but a whole cup is better
- optional: pinch of nutmeg or squeeze of lime juice
- butter to brush on tops
Preheat your toaster oven to 400 degrees F. Grease the bottoms only of a 6-muffin tin. In a 4-cup bowl or thereabouts, mix together the first three (wet) ingredients. In smaller bowl, mix the flour and everything else down to but not including the blueberries. Add the dry ingredients to the wet ingredients and stir until just mixed. Add the blueberries and optional ingredients. Divide the batter equally among the 6 muffin cups. Bake at 400 degrees F for about 20 minutes, rotating to get even browning if necessary. Brush a little butter on the top of each muffin if you want. Serve warm with butter, jam, or nothing at all.And since you’ve used yogurt and peaches instead of oil, you’ve got a healthy, low-fat treat for your family! Shhhhhh–they’ll never know.