Blueberry-Nectarine Muffins
I had some ripe nectarines that weren’t getting eaten so I surprised my kids with these blueberry-nectarine muffins for breakfast from a recipe I found on the Food Network. These muffins were easy to throw together, smelled wonderful while they baked, and made my sleepy teenagers very happy. Both kids absolutely loved these blueberry-nectarine muffins and I have a feeling they will be requesting them again soon.
How to Make Blueberry-Nectarine Muffins
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 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.
Equipment
Ingredients
- ⅔ cup white sugar
- ½ cup vegetable oil
- ½ cup sour cream
- 2 large eggs
- ¼ tsp almond extract
- 2 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 nectarines, peeled, pitted, and diced
- ½ cups blueberries
- ¼ cup sliced almonds
- Coarse sugar
Instructions
- 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 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.
Muffins are my favourite thing to bake! These look scrumptious with summer fruits.
I like the addition of nectarines.
Lovely and delicious muffins, always I think why I dont make more muffins are delicious!
Another muffin recipe to add to my list to try for Remy! very excited about these.
Just an FYI – recipe says: 4. 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.
It never says when to add the second half of the flour mixture. I added it after adding the fruit. Turned out great.
Kathleen,
Thank you! I’ve corrected the recipe. It should have just said slowly add the flour mixture. Thanks for taking the time to let me know.
-Pam