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!
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.
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.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Blueberry Peach Yogurt Muffins
Ingredients
- 1½ 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
- Preheat the oven to 400℉ and grease or line 20 muffin cups (see notes for a yield of 2 dozen).
- In a mixing bowl, combine the flours, oats, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
- In another large bowl, combine the yogurt, milk, oil, vanilla, egg, and mashed banana. Fold in the berries and peaches.
- Add the flour mixture to the yogurt mixture, half at a time, and stir just until incorporated.
- Using a large ice cream scoop, fill the prepared muffin cups.
- 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℉.)
- Cool in pans for 5-10 minutes, and then remove to a wire rack.
Notes
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