Ingredients
16
16 servings
- •3 cups all-purpose flour
- •0.5 cup white sugar
- •0.5 cup brown sugar
- •1 tablespoon baking powder
- •1 pinch salt
- •3 eggs
- •1 cup milk
- •0.5 cup melted butter
- •1 cup blueberries
- •1 cup peeled and diced fresh peaches
- •2 teaspoons white sugar
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground nutmeg
- •2 tablespoons melted butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- Stir together flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a large bowl. Mix together the eggs, milk, and 1/2 cup melted butter in a separate bowl until well blended. Pour the wet ingredients into the dry, and mix until just combined. Fold in the blueberries and peaches. Fill muffin cups with batter.
- Bake in the preheated oven until the tops spring back when lightly touched, 18 to 20 minutes.
- Stir together remaining 2 teaspoons white sugar, cinnamon, and nutmeg in a small bowl. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Nutritional Facts
Per 16 servings
- Calories: 231
- Carbohydrate: 34g
- Fat: 9g
- Fiber: 1g
- Protein: 4g
- Sugar: 16g
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