Peach & Blueberry Muffins

For the past couple months I have been on this muffin kick! I enjoy baking them and coming up with what kind of muffins I want to make. Also they are cheaper then buying breakfast stuff because you mostly use ingredients you already have in your kitchen. Also, I don't leave myself enough time in AM to make breakfast so this is nice to just grab and go.

Last weekend I made Peach and Blueberry Muffins! I adapted the recipe from AllRecipes.com

Peach and Blueberry Muffins

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 1 cup white sugar
• 1 cup packed light brown sugar
  
• 1.5 cups canned peaches (drained and chop, save juice)
• 1/2 cup blueberries

Directions

1. Preheat oven to 400 degrees F . Lightly grease 6 BIG muffin tins. (also known as texas muffin pans)
   
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches and blueberries. Mix may be thick, if so stir in peach juice reserve until it thins out a bit. Spoon into the prepared muffin tins.
   
3. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.(half way through baking I sprinkled a cinnamon and sugar mix to and a crunch to the top)
   

Heather's Tips!
The one thing i cant live without while making this or any other muffin recipe is my Texas Muffin Tin! Here is one that you can purchase from Amazon! Nonstick 6-Cup Texas Muffin Pan