Blueberry-Peach Muffins

Makes 12
Prep 10 m
Bake 20 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat a standard 12-indentation muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.
  2. 2 of 4 In a large bowl, whisk together the yogurt, 1/4 cup water, the egg, egg white and melted butter. Stir the flour mixture into the yogurt mixture just until moistened. Gently fold in blueberries.
  3. 3 of 4 Divide batter evenly among the prepared muffin indentations, about a heaping 1/4 cup batter for each. Sprinkle crushed granola over all muffin tops (dividing evenly).
  4. 4 of 4 Bake muffins at 350 degrees F for 20 minutes or until crowned and golden around the edges. Let muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve slightly warm, if desired.
Nutrition Information for Blueberry-Peach Muffins
Servings Per Recipe: 12
Per Serving: 195 kcal cal., 135 mg sodium, 1 g fiber, 3 g sat. fat, 29 mg chol., 5 g Fat, total, 34 g carb., 4 g pro.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/20/2019