Blueberry Peach Yogurt Muffins
In true Canadian fashion, I present to you today the moistest, most delicious oatmeal muffin under the sun. It is absolutely imperative that you eat it moistly and it is even permissible to speak moistly while consuming it. Just be sure to wear a mask while doing so.
This is a muffin that has endured the long, cold winter days at market in days of yore. It is a muffin that has starred in many brunches, breakfasts, and teas. It is rustic enough for an everyday breakfast, yet pretty enough to serve to guests. I have tried it with nearly every berry in season and it shines every time. This is, however, the first time I ever added peaches to the recipe and boy, oh boy, was that a good decision! One thing I might change next time is to cut back on the brown sugar since peaches are typically sweeter than any berries. It is printed in our Martin family cookbook, “A celebration of Harvest”, under the title Berry Yogurt Muffins. The cookbook is available at Living Waters Bookstore, for all you locals. It will be available again in our new store when it reopens.
So without further ado about nothing, here it is. Really. I should have titled the post The Sonnet of the Muffin.
Berry choices can be raspberries, blueberries, chopped or whole cranberries (one of my faves!), strawberries or a mixture of any of these. Fruit options could be rhubarb, apples, peaches, pears, or nectarines. Cinnamon or nutmeg can also be added.
While oats are soaking, whisk together the oil, brown sugar, and egg. Stir together the dry ingredients and set aside. Chop the peach by slicing down vertically, then cutting across horizontally in rows to create chunks. I don’t bother peeling the peach; I just wash it well to remove the peach fuzz. The skins disappear in the baking process. Now stir the egg mixture into the soaked oats. Dump the dry ingredients on top of the oat mixture, then immediately add the peaches and blueberries on top of that. Scoop the peaches in with a slotted spoon to avoid adding an excessive amount of juice. Stir it all together only until the flour is incorporated. Scoop into well-greased or paper-lined muffin pans. These muffins do stick to the paper, so you might want to spray the paper liners too. Stick extra berries on top and sprinkle with coarse sugar if using. Bake for 20 – 25 minutes until golden and firm in the centre. Be warned; you might want to make a double batch right away and freeze some for later.Berry Yogurt Muffins
Ingredients
Directions
Soak dry oats in the yogurt for at least 10 minutes. This adds to the moistness of the muffin. If you’re using plain yogurt, you might want to add 1/2 teaspoon of vanilla to this. Turn oven on to 375°F (190°C).
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