A few weeks ago, I noticed that Nectarines were becoming scarce at the market, that 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.
- 1 1/2 cups of all purpose flour 180 g
- 1/2 cup sugar 100 g
- 1/2 teaspoon salt 2.5 g
- 1/2 teaspoon baking powder 2.5 g
- 1/2 teaspoon baking soda 2.5 g
- 1/2 cup Greek yogurt 110 g, vanilla or plain
- 1/2 cup oil 120 ml
- 2 large eggs
- 1 Tablespoon vanilla powder 15 g, or extract
- 1 Lemon Zest and a good squeeze of juice grated
- 1 1/2 cups blueberries 225 g, fresh or frozen
- 1 1/2 cups nectarines 225 g, cut into chunks
- raw sugar to sprinkle on tops of muffins before baking
- 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