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    Home » Recipes » Breakfast Muffin Recipes

    Nectarine Blueberry Muffins

    Published: Oct 7, 2012 · Modified: Jun 19, 2022 by Chef Dennis Littley

    638 shares
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    • Yummly
    4.73 from 11 votes
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    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.

    nectarine blueberry muffins sitting on a white paper with a nectarine and glass bowl of blueberries all sitting on a blue table

    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.

    nectarine blueberry muffins sitting on a white plate on a yellow napkin and a glass bowl of whipped cream sitting on a blue table

    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.

    split nectarine blueberry muffin sitting on a white plate on a yellow napkin

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    muffin cut in half on a white plate with blueberries
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    4.73 from 11 votes

    Nectarine Blueberry Muffins

    What could be better than warm Nectarine blueberry muffins on your table for breakfast! You’ll love this easy to make recipe. Feel free to use another variety of fruit to make your own delicious muffins.
    Prep Time10 mins
    Cook Time18 mins
    Total Time28 mins
    Course: Muffin
    Cuisine: American
    Servings: 6
    Calories: 411kcal
    Author: Chef Dennis Littley

    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
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    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

    Nutrition

    Calories: 411kcal | Carbohydrates: 50g | Protein: 7g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 313mg | Potassium: 211mg | Fiber: 2g | Sugar: 23g | Vitamin A: 220IU | Vitamin C: 6.8mg | Calcium: 50mg | Iron: 1.9mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Julie Spurrell

      September 23, 2022 at 7:38 pm

      What kind of oil do you recommend? Is avocado oil too strong?

      Reply
      • Chef Dennis Littley

        September 23, 2022 at 8:58 pm

        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

        Reply
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