Y’all, I forgot just how much I love my muffin recipe and how much I love blueberries. For some reason I hadn’t had them in ages and I grabbed some recently and definitely realized what I had been missing! This recipe was inspired by those blueberries that I had grabbed and a leftover peach that I wanted to use up and it came together beautifully.
This recipe is a bit different from other muffin recipes because of the ingredients in it – no butter and very little milk, but I do use oil and greek yogurt. I found that those keep the muffins super moist and beautiful which I love! No dry, crumbly muffins around here, crumbly is for scones and dryness is never good for bakes. Also, I’ve now tested this with both plain and vanilla greek yogurt and both work beautifully – the vanilla version surprisingly didn’t make them too sweet!
Also, this is a one bowl recipe! I think a lot of recipes easily can be by using one large bowl, combine the liquids, add all the dry ingredients other than the flour and mix well, then add the flour and call it a day! I’m sure there are people who will disagree, which is fine, but I haven’t noticed much of a difference by using this method with most recipes. Combining the dry ingredients separately from the wet ingredients allows you to make sure any spices or leaveners are well incorporated in the final mix while ensuring that the batter doesn’t get overmixed. However, the same thing can be achieved by adding those spices and other dry ingredients first, mixing super well, then mixing in the flour until just combined. Do what you will, but I’m enjoying one fewer bowl to clean!
Finally, I have my favorite muffin tip ever: start them in a really hot oven for the first 5 minutes, then drop the temp for the remaining cook time. This makes them puff up really high to get a beautiful, domed top. And this works for any muffin recipe you’ve got – start them at 425* for 5 minutes, then drop down to whatever temp the recipe specifies for the rest of the time.
I’m weirdly freaked out by keeping a fruit based baked good around for too long, so I only keep these around in an airtight container at room temp for a few days. Any others, I wrap tightly in plastic wrap and a layer of foil or a plastic bag and pop in the freezer for ages. Just pop one in the microwave for about 30 seconds and you’ve got a tasty treat!
This recipe is one of my favorites because you can make so many variations! I’ve shared one in the past and will definitely be trying more. Here are some ideas:
- Use your favorite fruit instead – This recipe calls for about 300g of fruit and you can use just about whatever you’d like, so get creative. It’s also a perfect way to use up whatever you’ve got hanging out that you need to use up
- Add some spices to the muffin – While I kept the muffins straightforward to let the flavors of the fruits shine, you can absolutely add spices to the muffins themselves. Cinnamon, nutmeg, cardamom, and maybe even ground ginger would all be delicious, although maybe not all together!
- Add nuts or oats – These would be amazing with some nuts or oats thrown in for some additional texture and flavor!
- Switch up the topping – I used nutmeg in the topping, but you can use any spice you’d like, or make an oat-y topping, or just use a course sugar instead! There are so many options
That’s it! Breakfast is my favorite meal of the day and these are the perfect accompaniment for it. Let me know how it goes for you if you make these!
Looking for more muffins?
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These light, fluffy muffins are packed with flavor from the blueberries, peaches, and nutmeg topping! They're the perfect addition to any breakfast.
for the muffins
- 150 g (3/4 cup) sugar
- 1 egg
- 2 tsp vanilla
- 60 mL (1/3 cup + 1 Tbsp) neutral oil
- 240 g (1 cup) plain or vanilla greek yogurt
- 57 g (1/4 cup) milk
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 250 g AP flour
- ~300 g of blueberries and peaches (I used 1/2 pint blueberries and 1 large peach)
for the topping
- 120 g (1 cup) AP flour
- 50 g (1/4 cup) sugar
- pinch of salt
- 85 g (6 Tbsp) unsalted butter, melted
- 1 tsp nutmeg
- prep: preheat the oven to 425*. line a muffin tin with muffin cups or 5"x5" squares of parchment paper. set aside. wash the blueberries and cut the peach into small pieces. set aside
- make the topping: in a small bowl, combine all of the topping ingredients. mix well with a fork and set aside
- make the batter: in a large bowl, combine the sugar, egg, vanilla, oil, greek yogurt and milk. add the baking powder, baking soda, and salt and mix well. add the flour and mix until just combined. fold in the prepared fruit
- assemble: divide the muffin batter among the prepared muffin cups. top with the prepared topping
- bake: bake the muffins in the preheated oven for 5 minutes, then turn down the heat to 350* and bake for an additional 13-15 minutes until the top bounces back when poked and a toothpick comes out cleanly
- enjoy! let cool and store in an airtight container or well wrapped in the freezer