Nectarine Blueberry Muffins will make your weekend breakfast more delicious!
A few weeks ago, I noticed that Nectarines were becoming scarce at the market, which made me sad…sigh. Nectarines bring back so many memories of my childhood up through high school, and as much as I love peaches, nothing beats a good nectarine.
So when I noticed that the season was coming to an end, I went on a bit of baking spree, and these muffins are the result of a Sunday morning a few weeks ago. If you can still get nectarines in your part of the world I would certainly recommend making these tasty muffins, but if they’re gone for the year, peaches (even frozen) would make a good substitute.
One of the best things about muffins is they freeze so well, and take very little time to thaw out. I try to keep my recipes consistent and that means making more than the two of us can eat at one sitting, so after my pictures are done and we’ve enjoyed our breakfast, the remainder goes into the freezer for another day.
This morning was that other day, I split and toasted my muffins this morning and they were warm and buttered and so very delicious. So on this cold and rainy Sunday morning, I had a taste of summer and went back in time to a day so many years ago when nectarines went to school with me in my lunch. Food does make some wonderful memories.
More Muffin Recipes You’ll Love!
Nectarine Blueberry Muffins
Ingredients
- 1 ½ cups of all purpose flour
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup Greek yogurt vanilla or plain
- ½ cup oil
- 2 large eggs
- 1 Tablespoon vanilla powder or extract
- 1 Lemon Zest and a good squeeze of juice grated
- 1 ½ cups blueberries fresh or frozen
- 1 ½ cups nectarines cut into chunks
- raw sugar to sprinkle on tops of muffins before baking
Instructions
- Mix all your dry ingredients together in one bowl.
- Lightly beat the eggs and add in the Greek yogurt, oil, lemon zest and juice from the lemon.
- Mix all these ingredients until well blended.
- Add wet mixture to dry mixture and mix just enough to blend.
- Now fold in the blueberries and nectarines into the muffin mix. (do not overmix; it will make the muffins tough)
- Bake at 375 degrees F for 18 -22 minutes.
- Yields 12 regular muffins
Julie Spurrell says
What kind of oil do you recommend? Is avocado oil too strong?
Chef Dennis Littley says
I use corn oil for all my baking but if you’re used to the flavor of avocado oil it should be fine in the muffins. Someone who doesn’t regularly use avocado oil might notice the flavor
Suzanne says
Yum Yum and more Yum. Thank you Chef Dennis, these muffins are perfect in every way. Moist, delicious and quick. I wanted to use up some ripe nectarines and blueberries as the 43 degree celsius temperature here in Australia today is ripening fruit very fast. This has just become my favourite muffin recipe.
El Donner says
I am baking at 11PM and decided to use up some ripe nectarines and blueberries. I didnt have greek yogurt so used yoplait cherry. OMG! So yummy. Next time I’ll try it with regular greek yogurt but this was far, far from awful.
Saskia Ericson says
Hi there. Making these today, Crazy question – are the nectarines weighed whole with pits in, then chopped; or does the weight refer to chopped nectarine? Many thanks!
Chef Dennis Littley says
That would be without the pits.
Enjoy!
Chris says
These look like amazing muffin’s ! Definitely going to give it a try! Cheers Chef
Chef Dennis Littley says
Thanks Chris! It’s a good basic recipe that you can switch out the fruit on.
peachkins says
This looks really delicious, Chef!