Blueberry Peach Muffins

Hubby and I were getting ready to leave for vacation and I wanted to do some baking (shocking, I know!) I decided to make some muffins since they travel well. I had seen this recipe on Katie’s blog and it instantly made me think of the spiced peach jam I made for Steph Chow’s Jam Exchange. When it came time to bake these muffins, I decided to use up an extra pint of blueberries we had in the fridge instead of adding a cut up peach.

These muffins were delicious! Hubby said they’re the best muffins I’ve ever made, and I make muffins on a regular basis. They were extremely moist and the peach and blueberry flavors go well together.

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Blueberry Peach Muffins

Yield: 12 muffins

Ingredients:

1 1/2 cup flour, sifted
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly ground cinnamon
1/4 tsp freshly ground nutmeg
1/2 cup spiced peach preserves - I used my peach jam
1/3 cup milk
2 Tbsp plain yogurt
1 egg
1 pint blueberries

Directions:

Preheat the oven to 400 degrees and line a muffin tin with paper cups.

In large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and whisk to combine.

In medium bowl, combine preserves, milk, yogurt, egg, and whisk to combine well.

Mix wet ingredients into dry until just combined.

Fold in blueberries and spoon equally into 12 muffin cups.

Place muffins into oven and bake for 25 minutes or until toothpick inserted into center comes out clean.

Let cool completely before serving.

Recipe adapted from - Good Things Catered

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12 Responses to “Acorn Squash Stuffed with Autumn Fruit Compote”

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    1
    Fun and Fearless in Beantown — November 3, 2010 at 12:40 pm

    I like to stuff my squash with something savory, like spicy sausage stuffing but your dish makes me re-think the whole concept!

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    2
    Michelle — November 3, 2010 at 2:44 pm

    WOW this looks so good! Thank you for this recipe!

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    3
    Kelsey — November 3, 2010 at 3:14 pm

    I’m so glad you liked this. It is absolutely one of our favorite side dishes this time of year. Your pics are beautiful!

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    4
    Daisy — November 3, 2010 at 3:29 pm

    what an awesome recipe!!! keeping it in mind…..

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    5
    Rachel @ The Avid Appetite — November 3, 2010 at 4:08 pm

    This looks so delicious! I have an acorn squash sitting on my counter at home…

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    6
    Megan — November 3, 2010 at 6:02 pm

    This looks awesome! I roasted an acorn squash the other night and chopped it up and threw it in a salad. You’re making me wish I had stuffed it instead though!

    I linked to this recipe from Examiner. 🙂

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    7
    We Love — November 3, 2010 at 8:32 pm

    This is awesome! Thanks for the post, the pics are great. Have never tried this before, it is a must. Also we will certainly be telling all of our walnut loving friends about it. This is a perfect post for #WalnutWednesday!

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    8
    Danny — November 3, 2010 at 11:34 pm

    These looks fantastic!! great post 🙂

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    9
    Eliana — November 4, 2010 at 3:28 am

    WOW – these do look like the perfect side dish. Will definitely have to give them a trial run before turkey day.

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    10
    Melissa — November 4, 2010 at 7:06 pm

    hmm… is this something you think could be adapted for use with butternut squash? Obviously not really “stuffed”. I have a butternut that I’m looking for something to do with…

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    11
    Amy Kingman — November 5, 2010 at 2:50 pm

    Yum!!! 😀

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    12
    Nutmeg Nanny — November 7, 2010 at 5:59 pm

    What a delicious and tasty looking recipe! It just screams Fall!

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