Peach Blueberry Muffins!

Summer is coming to a close but before it does, I’m sharing my favourite muffin recipe featuring seasonal fruits! I first tried this recipe a few weeks ago on my quest to finish up the last of the blueberries that were hanging out in my fridge, and I also wanted to get creative and use the delicious peaches purchased from the farmer’s market. I had never baked with peaches before and was unsure how this recipe would turn out, but let me tell you, it was AMAZING and delicious on so many levels.

Blueberries are in season in Ontario from mid to late summer and they are one of the best foods we can eat for cognitive health. They’re low in sugar, and are high in antioxidants and phytochemicals which help to lower inflammation and reduce oxidative stress, two factors involved in brain aging and neurodegenerative disorders. They’re also an amazing food to consume to keep anxiety symptoms away!

Wild blueberries are the superheroes since they have 2X the antioxidant power.

Ok, now on to the recipe. These muffins are gluten free (but trust me they don’t taste like it), refined sugar free, and from start to finish take less than one hour.

RECIPE

Serves: 12 Prep time: 15 mins Cook time: 25 mins Total time: 40 mins

INGREDIENTS: 

  • 1 ½ cup all purpose gluten free flour

  • 1/2 cup monk fruit sweetener or coconut sugar

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup 1 stick unsalted butter melted

  • 2 large eggs

  • ½ full fat yogurt

  • 1 teaspoon pure vanilla extract

  • 1 cup chopped peaches

  • ⅓ cup blueberries

INSTRUCTIONS:

  • Preheat oven to 350F. Oil a 12 cup muffin tin and set aside. You can use coconut oil, avocado oil, or butter (I used butter).

  • In large bowl whisk together, flour (set aside 2 tablespoons of flour), sugar, baking powder, baking soda and salt. To this add eggs and melted butter and give a mix. Then add yogurt, and vanilla and whisk until just combined.

  • Add the reserved flour to the peaches and blueberries and mix well. This is to prevent the fruit from sinking during the baking process. Then fold in peaches and blueberries.

  • Transfer the batter into prepared muffin tins. Bake at 350F for 20-25 mins or until a toothpick inserted in the center comes out clean.

  • Cool the muffins on a wire rack for 10 mins and enjoy!

  • You can store these in the fridge for up to 4 days.

Laura Gutierrez