Blueberry-Nectarine Muffins
Servings 11 -12
Equipment
- Muffin Tin
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.