Blueberry-Nectarine Muffins

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Ingredients

• 3/4 cup fresh blueberries

• 1.25 cups chopped nectarines (about 3-4 whole nectarines; SUB: peaches, stone fruit or any berry).

• 1 cup butter (room temp)

• 2 cups King Arthur Measure for Measure GF flour

• 1 tsp salt

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup milk

• 2 large eggs

• 2  Tbsp Vanilla Extract

• 1/2 cup sugar

• 2 Tbsp brown sugar

• 1/2 cup turbinado sugar (optional; gives crunch)

• These spices are barely noticeable they develop the muffin base into a complex, yummy sweet bread

  • 1/8 tsp nutmeg

  • 1/4 cinnamon

  • 1/4 cardamon
    
    
    Makes approximately 22-24 muffins

Instructions

1. Preheat oven to 350.

2. Cream butter in the bowl of a stand mixer fitted with a paddle attachment on high for 1.5 minutes.

3. Add flour, sugar, baking powder, salt, baking soda, coriander, nutmeg to the butter. Mix for 1 minute until a very loose mixture forms. Scrape sides and mix for another 30 seconds. You get an almost dry, very crumbly dough.

4. Add milk, sugar, eggs, mix for about 30 seconds.

5. Add nectarines. Mix for about 15 seconds to incorporate.

6. Add batter to greased muffin tins (I like to use silicon liners)

7. On top of each muffin add about 5-6 blueberries.

8. Optional sprinkle each muffin with 1/2-1 tsp turbinado sugar

9. Bake for approximately 20-24 minutes.

10. Serve warm! Or toast. They’re delightful cut in half and spread with butter.

If you love our recipes- check out our divine confections we make on our storefront (we ship!)