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Blueberry Peach Muffins


Blueberry Peach Muffins


1 1/4 cups milk
1 1/4 tablespoons vinegar or lemon juice
1 1/2 cups quick cooking oats
1 cup canned peaches, drained and diced
2 egg, beaten
1/4 cup canola oil
1/2 cup white sugar
1 1/4 cup all purpose flour
1/4 teaspoon salt
1 Tablespoon baking powder
3/4 teaspoon ground ginger
1 teaspoon cinnamon
1 cup blueberries, frozen


  1. Preheat oven to 400F.
  2. Spray a muffin pan with nonstick spray or line with paper muffin cups. Set aside.
  3. In a bowl, add vinegar to milk to make buttermilk. Add oats and stir to combine. Set aside for 5 minutes. Stir in peaches, sugar, eggs, and oil.
  4. In a bowl, combine flour, baking powder, ginger, cinnamon, and salt. Add blueberries and coat with flour. Pour buttermilk mixture into flour mixture and stir until combined.
  5. Spoon batter into greased muffin pan or paper muffin cups.
  6. Bake at 400° F for 23-25 minutes.
  7. To test if the muffins are done: Stick a fork or toothpick in the centre of a muffin and pull it out. If it comes out clean the muffins are done.

Makes 12 muffins


– To increase fibre use whole wheat flour instead of all-purpose or a combination of both.
– You can use fresh or canned peaches.
– You can replace frozen blueberries with any fruit of your choice.
Recipe adapted from Unlock Food


Contains Eggs Contains Milk