Blueberry Peach Muffins

Blueberry Peach Muffins

  • Makes10 servings
  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Calories220
  • Made withSplenda Granulated Sweetener


    • 240 g all-purpose flour
    • 1½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 tablespoons low-fat peach yogurt
    • 160 ml 1% low-fat milk
    • 2 large eggs
    • 112 g butter, melted
    • 1½ teaspoons vanilla extract
    • 75 g fresh or frozen blueberries
    • 75 g canned dice peaches, well drained*
    • 24 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy220 kcal282.05%
    • Total Fat11.00 g14.1%
    • of which saturates6.00 g2.18%
    • Total Carbohydrate25.00 g9.09%
    • of which sugars5.00 g1.82%
    • Fibre1.00 g3.57%
    • Protein5.00 g10%
    • Salt0.60 g0.22%



    Preheat oven to 180°C. Place paper baking cups in muffin pans.


    Combine flour, baking powder and soda; set aside.


    Combine milk and yogurt; set aside.


    Beat eggs and Splenda Granulated at high speed with an electric mixer about 5 minutes. Add melted butter and vanilla; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in blueberries and peaches. Spoon into prepared muffin pans, filling ¾ full.


    Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.

    Made with

    Splenda Granulated Sweetener

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