Ingredients:

  • 190g all-purpose flour
  • 90g old fashioned rolled oats
  • 100g light brown sugar, packed
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 245g plain Greek yogurt (2%)
  • 2 large eggs, room temperature
  • 115g unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 150g fresh peaches, pitted and diced
  • 100g fresh or frozen blueberries
  • 1 tbsp all-purpose flour (for coating fruit)

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a standard 12-cup muffin tin with paper or silicone liners.
  2. In a large mixing bowl, whisk together the 190g all-purpose flour, rolled oats, light brown sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate small bowl, toss the diced peaches and blueberries with the 1 tablespoon of extra flour until evenly coated to prevent sinking.
  4. In a second large bowl, whisk together the Greek yogurt, eggs, melted butter, and vanilla extract until smooth.
  5. Make a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to fold together until just combined; do not overmix.
  6. Gently fold the floured peaches and blueberries into the batter.
  7. Divide the batter evenly among the 12 muffin cups and bake for 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.