Blueberry Nectarine Muffins Recipes

BLUEBERRY NECTARINE MUFFINS

Steps:

• Preheat oven to 375.
• Spray 12 cup muffin tin with cooking spray.
• Mix together dry ingredients in large bowl.
• Mix together wet ingredients in a separate bowl.
• Add wet ingredients to dry and mix until just combined.
• Stir in fruit.
• Pour into prepared muffin tins and bake for 18-20 or until toothpick comes out clean.

NECTARINE-BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 425 F. Line a muffin pan with 12 muffin baking cups or coat with baking spray.
• Make the crumble: combine flour, brown sugar, granulated sugar, butter, and salt in a food processor for a few pulses. Add the walnuts and continue to pulse for another 4-5 times. Set aside in a small bowl.
• Make the muffins: Combine the flour, baking powder, and 3/4 teaspoon of salt in a bowl. Whisk gently.
• Pulse the walnuts and granulated sugar in the food processor until well combined. Transfer to a large bowl and whisk in the milk, eggs and melted butter. Whisk the flour mixture into the milk mixture until just combined. Let sit for 30 minutes so that the batter thickens.
• Gently fold in the nectarines and blueberries into the muffin batter. Scoop the batter into the 12 muffin cups. Top with the crumble mixture, gently pressing the crumble into the tops of the muffin batter.
• Bake for 18-20 minutes or until muffins start to lightly brown on top. Cool for 10 minutes in the tin then transfer to a wire rack to cool for an additional 15-20 minutes before serving.

NECTARINE BLUEBERRY MUFFINS

Steps:

• Mix all your dry ingredients together in one bowl.
• Lightly beat the eggs and add in the Greek yogurt, oil, lemon zest and juice from the lemon.
• Mix all these ingredients until well blended.
• Add wet mixture to dry mixture and mix just enough to blend.
• Now fold in the blueberries and nectarines into the muffin mix. (do not overmix; it will make the muffins tough)
• Bake at 375 degrees F for 18 -22 minutes.
• Yields 12 regular muffins

BLUEBERRY NECTARINE CRISP

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

THE BEST PEACH NECTARINE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease 8 muffin cups or use paper liners.
• In a large bowl combine flour, white sugar, salt, and baking powder.
• Add oil, egg, and milk.
• Stir only until blended together.
• Fold in fruit.
• Fill muffin tins to the top.
• Sprinkle tops with brown sugar.
• Bake 15-20 minutes.