Peach and Wild Blueberry Muffins
  • 1 ¾ cups flour
  • 2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 1 cup of frozen wild blueberries
  • 1 cup of coarsely chopped and peeled peaches
  • ¾ cup milk (preferably whole)
  • ¼ cup of yogurt (I sometimes use strawberry yogurt)
  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons of vanilla extract
  1. Preheat the oven to 400°F. Butter or spray 18 muffin cups or line them with paper bake cups. I like those silicone muffin trays, but still generously spray them with non-stick baking spray.
  2. Combine the dry ingredients in a large mixing bowl. Remove a couple tablespoons of the dry ingredients and toss with the blueberries and peaches, to keep the blueberries from bleeding and making the dough all blue.
  3. In a mixer fitted with the paddle attachment, beat the butter on medium speed until pale and white, about 3 minutes. Add the sugar and beat until the mixture no longer feels grainy, about 3 minutes, scraping down the paddle and the sides of the bowl as needed. Add the eggs and yolk and beat until mixture is fluffy about 2 minutes. Finally, add the yogurt, vanilla, and milk.
  4. Remove the bowl from the mixer and fold in half the dry ingredients, mixing with a wooden spoon. Add the remaining dry ingredients and fold in only until just mixed. Pour over the peaches and blueberries and fold a couple of times to combine.
  5. Spoon the batter into the muffin wells, filling each cup at least ⅔ full. Bake for 18 to 20 minutes or until the tops which will be flat are golden and spring back when lightly pressed. Turn the muffins out onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.
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