Ingredients
Scale
- ½ cup butter
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- ½ cup Greek yogurt (plain)
- 2 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 cup blueberries
- 1 cup peaches (peeled, pitted, and diced into ¼ inch pieces)
- 1 tablespoon cinnamon sugar (optional)
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, beat the butter until soft and creamy. Add the brown sugar and granulated sugar, then mix until combined.
- Incorporate the Greek yogurt, eggs, and vanilla into the mixture.
- Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix the dry ingredients together before combining with the wet mixture, stirring just until moist.
- Fold in the blueberries and diced peaches, mixing until evenly distributed.
- Scoop the batter into lightly greased muffin tins or paper-lined ones.
- Sprinkle cinnamon sugar on top if desired.
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean from the center of a muffin.
- Let the muffins cool for a few minutes before transferring them to a baking rack.
Notes
Ensure the blueberries and peaches are evenly distributed throughout the batter for the best flavor in every bite.
For a variation, try adding nuts or other fruits to the mix for extra texture and taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.