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.
What kind of oil do you recommend? Is avocado oil too strong?
Chef Dennis Littley
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