Blueberry Peach Yogurt Muffins


Loaded with whole grains, protein, calcium, and a generous dose of naturally sweet fruit, these muffins offer an easy, nutritious, and decidedly delicious way to start the day!Save

As with many recipe on this site, the following peach- and blueberry-studded muffins came about thanks to a different recipe. Black and Blueberry Oat Muffins were such a hit in our house that they begged for a variation incorporating sweet, juicy peaches.

The muffins are what I call an oldie but goodie. That is to say, they have stood the test of time, consistently meeting the standards of family, friends, and readers. (I love, by the way, that after all these years, there’s lots of overlap among those groups-so many readers are both friends and family…or feel like it!)

But I digress… The black and blueberry version was one of the first recipes I shared when I launched this site in 2012. The peach variation came soon after.

Muffins can be much like mini cakes-scrumptious but not especially nutrient dense. I devised these muffins to be tasty yet full of ingredients that will fuel us well: two forms of whole grains and three varieties of fruit for fiber, a range of vitamins and minerals and natural sweetness; Greek yogurt for protein and calcium; and a relatively small amount of sugar per muffin.

Loaded with whole grains, protein, calcium, and a generous dose of naturally sweet fruit, these muffins offer an easy, nutritious, and decidedly delicious way to start the day!Save

Those who like to tweak may appreciate this story: Last summer, a friend texted me, saying she loved these muffins and was wondering if cottage cheese would work in place of Greek yogurt. I had never tried but was pretty sure the swap would work. I noted that the curds may be obvious (blending before using would solve that problem) and the flavor would likely be mildly different, perhaps saltier depending on the brand of cottage cheese used. I suggested using half yogurt/half cottage cheese the first time she tried.

Feeling bold, she used all cottage cheese and did not puree it. Happily, she and her family loved the blueberry peach cottage cheese muffins. She did say she’d likely puree the cottage cheese the next time (in which case I’d recommend measuring after blending, as a good bit can be lost to a food processor or blender). I mention in case anyone else would like to try with cottage cheese. Do note that I have not made the muffins this way, so I cannot offer a firsthand opinion.

The muffins need not be topped, but I do often sprinkle the lightly sweet muffins with a pinch of coarse sugar and oats before popping them in the oven. My family also enjoys shredded coconut and sliced almonds, all of which offer a hint of complementary flavor and a pretty look. Cinnamon sugar would make a lovely topping too. I’ve even sprinkled a little granola on top, and the Black and Blueberry Oat Muffin recipe includes an optional crumb topping . Feel free to choose what sounds best to you.

As a bonus, the recipe yields a generous 20 muffins-plenty to feed a family for several days, serve at a brunch, freeze, or share. My family enjoys the size of these muffins, but if you prefer a slightly smaller muffin and a larger yield of two dozen, the bake time can simply be adjusted down by a few minutes.

Loaded with whole grains, protein, calcium, and a generous dose of naturally sweet fruit, these muffins offer an easy, nutritious, and decidedly delicious way to start the day!Save
Two whole grains, three forms of fruit, and a whopping two cups of Greek yogurt are in these muffins-plus a relatively low amount of sugar. Cottage cheese fans may wish to read the post above for one reader’s feedback when she used cottage cheese in place of yogurt.
Loaded with whole grains, protein, calcium, and a generous dose of naturally sweet fruit, these muffins offer an easy, nutritious, and decidedly delicious way to start the day!Save
Helpful tip: We don’t often think of cutting blueberries, but if your berries are large, slicing them in half will prevent them from sinking and create more even berry distribution throughout the muffins.
Loaded with whole grains, protein, calcium, and a generous dose of naturally sweet fruit, these muffins offer an easy, nutritious, and decidedly delicious way to start the day!Save

Blueberry Peach Yogurt Muffins

5 from 4 votes
Recipes for baked goods often call for the cold ingredients to come to room temperature before mixing. This is especially helpful when using melted butter or coconut oil which tend to re-solidify upon contact with cold ingredients. If this happens, I very slowly warm the batter in the microwave until I can incorporate the ingredients fully-without cooking them.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Yield 20 muffins

Ingredients

  • cups (190g) all-purpose flour
  • 1 cup (114g) whole wheat flour
  • 1 cup (90g) old-fashioned oats
  • 1 cup (192g) granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups (480g) plain 2% or whole Greek yogurt
  • ½ cup (120ml) milk of choice
  • ¼ cup (56g) coconut, avocado, or vegetable oil of choice (melt the coconut oil; could also use melted butter)
  • 2 teaspoons (10ml) vanilla extract
  • 1 large egg, lightly beaten
  • 1 large or 2 small overripe bananas, well mashed (~½ cup)
  • 1 cup fresh blueberries
  • 1 cup fresh peaches, peeled and diced, with any juices
  • Optional topping: sliced almonds, shredded coconut (sweetened or unsweetened, as preferred), coarse sugar, and/or additional oats

Instructions

  1. Preheat the oven to 400℉ and grease or line 20 muffin cups (see notes for a yield of 2 dozen).
  2. In a mixing bowl, combine the flours, oats, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, combine the yogurt, milk, oil, vanilla, egg, and mashed banana. Fold in the berries and peaches.
  4. Add the flour mixture to the yogurt mixture, half at a time, and stir just until incorporated.
  5. Using a large ice cream scoop, fill the prepared muffin cups.
  6. Sprinkle with toppings of choice, if using, and then bake on the middle rack for 18 minutes, give or take a few according to oven, or until the muffins pass the toothpick test. Be careful not to over-bake. (Helpful hint: The most precise way to judge doneness is to insert a quick-read thermometer in the center of a muffin. The temperature should read between 200℉ and 205℉.)
  7. Cool in pans for 5-10 minutes, and then remove to a wire rack.

Notes

For a yield of 2 dozen and slightly smaller muffins, fill 24 muffins cups and check the bake time after 15 minutes. 
Storage: Stored in an airtight container in the fridge, the muffins will maintain optimal freshness for 2-3 days. (Tip: Lining the container with paper towels will extend the freshness of your muffins by absorbing excess moisture.) You may refrigerate them for up to a week. Note that muffins baked with butter or coconut oil may seem dry when cold; this is because these oils firm up in the fridge. Bringing the muffins to room temp before eating will alleviate this. The muffins will also freeze well for up to 6 months or so.
Loaded with whole grains, protein, calcium, and a generous dose of naturally sweet fruit, these muffins offer an easy, nutritious, and decidedly delicious way to start the day!Save
This muffin recipe was originally posted on August, 14, 2012 with this photo from my trusty iPhone 4!
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Recipe Rating




39 responses to “Blueberry Peach Yogurt Muffins”

  1. Grace West Avatar
    Grace West

    Wish there was a way to leave a rating because this is a five star recipe!! Amazingly delicious. Love the blueberry/peach flavor combination. Made 12 muffins and one loaf as another commenter said. Dropped the temp to 350 for the loaf and baked about 45-50 min. Both turned out incredibly moist! I’m new to your website and will definitely check out your other recipes!

    1. Hi Grace, I am thrilled these were a hit and appreciate your thoughtful feedback. Thank you for taking a moment to let me know and hope you find many more recipes to enjoy!

  2. Turned out great! I used vanilla Greek yogurt and omitted the vanilla extract. Also had a little more mushy/juicy peaches so I added and extra bit of oats. No whole wheat flour so just did it all all-purpose. If you allow them to cool on rack the extra moisture dries up making a yummy well done muffin. Add a tiny smear of butter and oh my, the prego mom needs to be careful!
    I made 1 dozen muffins and 1 loaf of bread.

    1. Mary, I’m delighted you enjoyed these and appreciate all your great feedback. Thank you!

  3. Therese McCoy Avatar
    Therese McCoy

    Muffins were delicious! Thanks for the great, healthy recipe. I look forward to perusing your others.
    Sincerely, Therese

    1. I’m thrilled you enjoyed these, Therese, and hope you find more recipes to try!

  4. Has anyone tried them with using half a cup of sugar instead? Are they still yummy enough? 🙂

    1. I have not, Kendra. Perhaps someone will comment if they have. The recipe does yield 20 muffins, so that’s helpful in terms of the overall sugar breakdown. But if you wanted to scale back to a half cup, I would try adding another half cup of mashed very ripe banana. If you do try, I’d love to know how you make out!

  5. vicki-tee Avatar
    vicki-tee

    hiya…this looks so yummy, and makes a lot!
    i was wondering if it could be baked in a loaf pan
    or mini loaves…?

    have you ever tried that..? i think the temp would
    have to come down though…

    any suggestions would be helpful….thanks!
    #:)

    1. I have not made these muffins in a loaf pan, but I bet it would work well. I’d probably reduce the oven temperature to 350 F. A 9-inch round cake pan also works well in place of a 9×5 loaf pan, and the dimensions make it easier and quicker to cook through the middle. Hope that helps!

  6. […] blog for some time, you probably noticed that I use Greek yogurt in smoothies and salad dressings, muffins and desserts.  Yet, I also introduce yogurt into recipes such as Parmesan crusted salmon and […]

  7. These sound yummy, but what could I substitute for the mashed bananas? I don’t care for bananas.

    1. The bananas add moisture without contributing a noticeable banana flavor. If you eliminate them, I would add a little extra oil–maybe an extra 1/4 to 1/3 cup. If you try, please report back!

  8. […] it in a lot of cooking and baking.  From this popular recipe for Parmesan Crusted Salmon to these Blueberry Peach Muffins–which boast two full cups of Chobani!–it’s uses are many.  If you look through […]

  9. love to go thru your recipes … have tried some …love it…thank you

    1. Thank you very much for, Gayna, for the thoughtful and much-appreciated comment!

  10. Shellina Avatar
    Shellina

    These sound delicious ….. How well do these muffins freeze. Going to have to try them very soon …. Thanks so much 🙂

    1. Thank you, Shellina! I haven’t managed to get this particular muffin to the freezer (everyone eats them too quickly!) but have, in fact, frozen a similar recipe with excellent results. Hope you enjoy!

  11. Rila Hackett Avatar
    Rila Hackett

    Hi Ann,

    I think this recipe is the next one I’ll try. Looks great! As we are at the end of fresh peach season, would using frozen peaches — or even canned peaches — work?

    Thanks for all of your amazing, yummy recipes!

    Rila

    1. Hi Rila,
      I have yet to try this recipe with canned or frozen peaches. The frozen might have a little less juiciness and require a few extra tablespoons of milk to get the right batter consistency. Canned peaches would probably work similarly to the fresh in terms of the moisture content. I have been experimenting with frozen fruit with my baked oatmeals so I will be able to report to you on this soon: )
      If you make the muffins with frozen or canned fruit, please report back! Thank you, Rila!

  12. Can I get the nutritonal information on these…well mainly how many calories, carbs, and proteins?? They sound very good..can’t wait to try them.

    1. I haven’t calculated the calorie count on these, but someone recently recommended Caloriecount.about.com or MyFitnessPal.com. I hope that helps, Keely, and I hope you enjoy!

  13. LOVE!!!!! You always know what I want!!! Thank you for sharing on Thursday’s Treasures Week 47. Looking forward to more amazing recipes! <3 and hugs! http://www.recipesformyboys.com/2012/08/thursdays-treasures-week-47.html

  14. These look delicious and they’re packed with nutritious ingredients! I’ve never baked muffins with peaches- so creative! And I love the addition of Greek yogurt.

  15. I’m loving these for a Back to School morning treat! Pinning.

    1. Thank you, Valerie!

  16. I was not totally organized the day I made these and had no plain Greek yogurt. (go figure I had everything else including coconut oil). So, I used 1 cup of Blueberry Greek yogurt and 1 cup sour cream. Turned out great!

    1. Way to improvise, Stacie! Great idea…I bet they were delicious!

  17. I love oat muffins this sounds so good! Thanks for stopping by and posting on Foodie Friends Friday!

  18. These are wonderful looking muffins!
    I love the combination of blueberry and peach 🙂
    Great for summer time

  19. I love baking with coconut oil…..AND Greek yogurt of course:-) I love how hearty your muffins are, and all the flavors together sound fantastic:-) Hugs, Terra

    1. Thank you, Terra! I do love adding lots of yummy and healthy ingredients in my baked goods. Then, I always feel good when I eat them for more than one reason!

  20. […] the peach-blueberry version, click HERE. Print Black and Blueberry Oat […]