Blueberry Peach Yogurt Muffins
Today on the blog, Rose brings us this moist, most delicious oatmeal muffin with two readily available summer fruits:
Blueberries and Peaches!
1 cup dry small-flake oats
1 cup plain or vanilla yogurt
1/2 cup cooking oil
1/2 – 3/4 cup brown sugar
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup blueberries, fresh or frozen, plus extra for on top
1/2 cup chopped peaches, fresh or canned
Coarse sugar for tops, optional but exciting
Soak dry oats in the yogurt for at least 10 minutes. This adds to the moistness of the muffin. If you’re using plain yogurt, you might want to add 1/2 teaspoon of vanilla to this. Turn oven on to 375°F (190°C).
While oats are soaking, whisk together the oil, brown sugar, and egg. Stir together the dry ingredients and set aside. Chop the peach by slicing down vertically, then cutting across horizontally in rows to create chunks. I don’t bother peeling the peach; I just wash it well to remove the peach fuzz. The skins disappear in the baking process.
Now stir the egg mixture into the soaked oats. Dump the dry ingredients on top of the oat mixture, then immediately add the peaches and blueberries on top of that. Scoop the peaches in with a slotted spoon to avoid adding an excessive amount of juice. Stir it all together only until the flour is incorporated. Scoop into well-greased or paper-lined muffin pans. These muffins do stick to the paper, so you might want to spray the paper liners too. Stick extra berries on top and sprinkle with coarse sugar if using. Bake for 20 – 25 minutes until golden and firm in the centre.
Be warned; you might want to make a double batch right away and freeze some for later.