Comida Kraft
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Blueberry-Peach Muffins

(3) 3 Reviews
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What You Need

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Make It

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  • 1. Preheat oven to 350 degrees F. Coat a standard 12-indentation muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.
  • 2. In a large bowl, whisk together the yogurt, 1/4 cup water, the egg, the egg whites and melted butter. Stir the flour mixture into the yogurt mixture just until moistened. Gently fold in blueberries.
  • 3. Divide batter evenly among the prepared muffin indentations, about a heaping 1/4 cup batter for each. Sprinkle crushed granola over all muffin tops (dividing evenly).
  • 4. Bake muffins for 20 minutes or until crowned and golden around the edges. Let muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve slightly warm, if desired.


Ratings & Reviews

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  • justahipgurl |

    I decided this year that instead of making cookies for Christmas dessert, to try this muffin recipe. It is easy to make and clean up is a breeze. The muffins are moist and the blueberries are bursting with flavor. I liked them so much that I am making another batch tomorrow. Thank you for whoever came up with this recipe :)

  • Niameth |

    easy to make. (I'm 13) they were wonderfully golden and moist and the fresh blueberries were just right they popped and created thos egreat pockets of juice and flavor. Wonderful.

  • katz6 |

    Everyone loved them. Have had to make them over and over and easy to make. GREAT!