Blueberry Peach Muffins

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 large egg
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup peach yogurt
• 2/3 cup fresh or frozen blueberries
• 1 teaspoon grated orange zest

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest.
2. Fill paper-lined muffin cups three-fourths full. Bake at 375u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.

butter, sugar, egg, flour, baking powder, salt, baking soda, peach yogurt, blueberries, orange zest

Taken from www.tasteofhome.com/recipes/blueberry-peach-muffins/ (may not work)