Get very excited about these Peach Blueberry Muffins because they are beyond delicious! These fluffy muffins are not your typical blueberry-style-muffin, they have more flavor and depth, and are moister than the ones you would normally get at a coffee shop. Ready to make your own summer muffins? Let’s see how it goes!
Seasonal Fruits For The Win
We completely support using frozen fruits whenever you can’t find the fresh version, but when in season, go all in. Why? Well, eating seasonal is a great way to add variety to your diet and eat the freshest foods available. In winter, the oranges, persimmons, pears, and grapefruits. In the summer, the peaches, melons, watermelons, and apricots. Each season gives us fruits with characteristics of its own. Summer fruits are water-rich and winter fruits packed with fiber. Nature is wise.
Another amazing benefit of eating seasonal fruits is taking care of our budget, which is something we are (obviously) very passionate about. Fruits in season are usually a lot more affordable than those brought from other parts of the world. So, get your seasonal fruits game on and take advantage of those amazingly sweet treats.
This peach blueberry muffins recipe makes two dozen muffins, which are plenty. Don’t be intimidated by the amount since you can always store them in your fridge or, even better, freeze them and store them for months. Who doesn’t want to have a delicious peach blueberry muffin ready to enjoy at all times?
How to Freeze Them?
First of all, let them cool down completely before attempting to freeze them. Second, transfer the muffins into an airtight freezer friendly bag, plastic container, or wrap them in aluminum foil. Easy peasy! You can store them for up to two months.
1 -1 ¼cupsof sugar (depending on your sweetness preference)
2teaspoonsof vanilla extract
½cupof canola oil
3cupsof all-purpose flour
1teaspoonof baking powder
1teaspoonof baking soda
2cupsof fresh diced peaches
1 ½cupsof fresh or frozen blueberries
1cupof chopped walnuts (optional)
Preheat the oven to 350 degrees F. Grease a muffin pan.
In a large bowl, blend the banana, applesauce, sugar, oil, and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches, blueberries and walnuts. Pour the batter into the prepared muffin pans, filling ¾ of each cup.
Place them into the preheated oven and bake for about 30 minutes. Check to see if it’s fully baked by placing a toothpick or fork into the middle of the muffin, if it comes out clean, it’s finished. If it has batter on it, bake for another 5 minutes.
These freeze wonderfully. Let them cool completely, then transfer the muffins into an airtight freezer friendly bag, plastic container, or wrap them in aluminum foil. Easy peasy! You can store them for up to two months.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
About Toni Okamoto
"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez