1 cup blueberries
1 cup peaches, small dice
3 cups gluten-free baking flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
3 eggs
1 1/2 cups non-fat milk
---Streusel Topping---
1/4 cup gluten-free baking flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons butter

24 muffins


Preheat oven to 400 degrees F. Grease the wells of a muffin tin or line with paper liners and spray with non-stick spray. Rinse blueberries and drain well. Remove skin from peaches and dice. In a large bowl, mix together the gluten-free flour, granulated sugar, brown sugar, baking powder, salt and cinnamon. Melt butter in a microwave safe bowl. In a medium bowl, whisk the eggs, milk and melted butter together. Pour the wet ingredients into the dry ingredients and use a spoon to mix just until incorporated. Fold the blueberries and peaches into the batter gently. Fill muffin cups 2/3 full.

For the streusel topping: In a medium bowl, place gluten-free flour, brown sugar, cinnamon and nutmeg. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Spoon streusel topping over the batter evenly. Bake muffins 18-20 minutes. Do not overbake. Remove muffins from pan to cool.

Nutritional Analysis: 
170 calories
5 g fat
3 g saturated fat
15 mg cholesterol
95 mg sodium
31 g carbohydrate
0 g fiber
14 g sugars
2 g protein

Gluten Free Peach Blueberry Muffins

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2018

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