Easy No-Knead Blueberry Muffins

🧂 Ingredients

• 1 teaspoon active dry yeast
• 1 tablespoon lukewarm water
• 1/2 cup milk (I used 2%)
• 2 1/2 tablespoons butter
• 2 tablespoons granulated sugar
• 1 1/2 cups all purpose flour (divided)
• 1 large egg (room temperature)
• 1 pinch salt
• 1-2 peach halves sliced and quartered (canned & drained)
• 1/4 fresh or frozen blueberries (more or less)

Instructions

• 1 In a small bowl add the water and sprinkle the yeast on top, let sit for 5
  minutes then stir.
• 2 In a small pot add the milk and scald (heat to 180F / 82C) remove from heat and
  add the butter and sugar, stir to combine, let cool to lukewarm (105F / 40C).
• 3 In the stand up mixer with the flat beaters attached, add the milk mixture, 1/2
  cup (65 grams) of flour and beat together, then add the egg and combine. Add the
  yeast mixture and combine. Then add the remaining flour and beat until smooth
  (if the batter is too thin then add an extra tablespoon or two flour, the batter
  should be thick enough to hold its shape but not too thick that you can mold
  it).
• 4 Cover the bowl with plastic wrap and let sit in a draft free warm area for one
  hour.
• 5 Grease and flour a medium 6 size muffin pan.
• 6 Stir the batter with a wooden spoon or spatula. Then spoon the batter into the
  prepared pan, top with the sliced peaches. Cover with plastic and let rise 30
  minutes.
• 7 Pre-heat oven to 375F / 190 C.
• 8 Bake in the oven for 20-25 minutes. Drizzle with a simple glaze or cream cheese
  frosting if desired. Enjoy!

Nutrition Info