Comida Kraft
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Blueberry-Peach Muffins

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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.


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