Blueberry Nectarine Muffins

I found blueberries for a acceptable price at the supermarket and saw an opportunity to make blueberry muffins. I looked for a new recipe just for fun and found a good one on the Joy of Baking website.  I made several adjustments.  I’ve listed what I did below and you can find the original recipe here.  I added nectarine since I didn’t actually have enough blueberries.  I also used some whole wheat flour instead of using all white flour.  I make muffins in pudding cups using liners because I have yet to see a muffin tin that would fit in my tiny Japanese microwave/oven has a rotating plate.  Should I ever clean it well enough to be photographed, I will post a picture.  Until then, just imagine the smallest microwave you’ve ever seen.  I love it except for when I need to roast a 3kg turkey in three pieces 🙂

Blueberry Nectarine Struesel Muffins

Blueberry Nectarine Muffins

1 cup milk

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

3 cups flour (3/4c of it whole wheat)

1/2 cup granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup oil

1 cup fresh blueberries

1 small nectarine cut into blueberry sized pieces

1/2 tablespoon grated lemon zest

Preheat oven to 170 degrees C.  Line muffin pans with paper liners or spray with a vegetable spray.

In a small measuring cup mix together the milk, eggs, oil and vanilla extract.  Set aside.

In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. Add the milk and egg mixture to the flour mixture.   Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.  Gently fold in the blueberries, nectarines and lemon zest.

Fill each muffin cup almost full with the batter, using two spoons or an ice cream scoop.  Fill any unused muffins cups with water to prevent the pan from warping.

Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 – 20 minutes.  Place on a wire rack to cool.

Makes 12 – 14 regular-sized muffins.

Note:  Frozen blueberries can be used instead of fresh.  Do not thaw the berries before using them.  Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.

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