Blueberry Nectarine Muffins
 
 
Yield: 12 muffins
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup plain Greek yogurt
  • 2 large eggs
  • ¼ teaspoon almond extract
  • 2 small nectarines, pitted and chopped (about 1¾ cups)
  • ½ cup blueberries
  • ¼ cup sliced almonds
  • Coarse sugar, for topping (I just used a light sprinkle of regular sugar)
Directions
  1. Preheat the oven to 400 degrees F then line a 12-cup muffin pan with paper liners and set aside.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the sugar, vegetable oil, yogurt, eggs and almond extract. Pour into the flour mixture then stir until just combined. Add nectarines and blueberries and stir to incorporate.
  4. Fill the muffin cups with the batter. They should be about ¾ of the way full. Top the muffins with the sliced almonds and a light sprinkle of coarse sugar (or regular sugar if you don’t have any). Bake for about 20 minutes, or until the tops are golden and spring back when lightly pressed. Let cool in the pan for 5 minutes then carefully remove to a wire cooling rack to cool completely.
Notes
I used plain nonfat Greek yogurt. You could substitute sour cream or regular plain yogurt if you would prefer.

To get the blueberries to peek through at the top: Let the muffins cook for 1-2 minutes, then carefully (and quickly) remove the pan from the oven, gently top each muffin with 1-2 extra blueberries and return to the oven for the remainder of the cooking time.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/07/05/blueberry-nectarine-muffins/