These are some of the best muffins I’ve ever baked.

I know that may seem dramatic BUT you have to believe me when I say that these muffins are AMAZING. They’re perfectly moist, fluffy, decadent and best of all they’re good for you too! Mom and I literally devoured one while chanterelle hunting the other day…so obviously this recipe is a keeper.

These are kid friendly and the recipe can be doubled. I used organic whole wheat pastry flour and didn’t bother to test out other flours so make substitutions at your own risk! If you do whip up a batch, I’d love to see!! Tag me @karadyko and I’ll show you some love!

Nectarine Blueberry Muffin Recipe

Ingredients
2 1/2 cups whole wheat non-enriched pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp salt
1 tsp Anima Mundi’s Dirty Rose Chai
1 tsp cordyceps
fresh ground nutmeg
2 eggs room temperature
1 1/3 cups of buttermilk
3/4 cup packed brown sugar (or 1/2 cup honey)
1/3 cup unsalted melted butter
1 1/2 tsp vanilla extract
1 cup diced fresh nectarine
3/4 cup of blueberries

Directions
Preheat oven to 375°. Prep 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, chai, cordyceps and nutmeg until well combined.

In a separate bowl, whisk together the eggs, buttermilk, brown sugar, melted butter, and vanilla. Pour egg mixture into the flour mixture and stir until just combined. Gently fold in the nectarines. Divide batter between the 12 muffin cups. (A sauce ladle works grea for this.) The cups will be almost completely full. Top with 2-3 thin slices of nectarine. Bake at 375° for about 25 minutes or until gold brown.