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–+ servings
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!

Blueberry Peach Yogurt Muffins

5 from 5 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.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Yield 20 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

  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.
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