Nectarine Blueberry Muffins Recipes

BLUEBERRY-NECTARINE MUFFINS

Steps:

• Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
• Prepare the muffin batter whisking together the sugar, oil, sour cream, eggs, and almond extract together until well creamy and smooth.
• In a separate dish whisk the flour, baking powder, baking soda, and salt together until well combined.
• Slowly add half of the flour mixture to the batter until just combined. Add the diced nectarines and blueberries; gently mix. Pour the batter equally into the muffin pan filling them to the top.
• Sprinkle the almonds equally followed by some coarse sugar on top of each muffin.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
• Serve and enjoy.

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

OUR FAVORITE BLUEBERRY MUFFINS

Steps:

• Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
• Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
• Sift together flour, baking powder, and salt into a bowl.
• With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
• Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
• Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
• Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

BAKERY STYLE BLUEBERRY MUFFINS

Steps:

• For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners.
• Whisk the melted butter, brown sugar, cinnamon and salt together in a medium bowl.
• Add the flour and mix until completely blended and crumbly, then set aside.
• For the muffins: Sift together the flour, sugars, baking powder, baking soda and salt in a large bowl. Whisk the dry ingredients to combine, then make a well in the center.
• Whisk together the eggs, melted butter, oil, buttermilk and vanilla in a separate bowl. Pour the liquid ingredients into the center of the dry ingredients, then fold together with a spatula just until the dry ingredients are moistened. Don't overmix. Gently fold in the blueberries. Some may break, and that is okay.
• Use a 2-ounce scoop or a 1/4 cup measuring cup to portion heaping scoops of batter into each lined muffin cavity. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place.
• Bake the muffins until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, about 25 minutes. (You may need to push some of the crumb aside to test the muffins.) Cool for 5 to 10 minutes in the muffin tin, then move to a wire rack to cool. Enjoy warm or at room temperature.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

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.

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.

BLUEBERRY-NECTARINE MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the granulated sugar, vegetable oil, sour cream, eggs and almond extract in a medium bowl; stir into the flour mixture until just combined with small bits of flour remaining. Stir in the nectarines and blueberries.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle the almonds on top, then sprinkle with coarse sugar. Bake until the muffins are golden and the tops spring back when gently pressed, about 20 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

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.