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Blueberry Peach Muffins

Blueberry Peach Muffins | Kitchen Gidget

Everyone is jumping on the pumpkin train already.

I have to admit I was having cravings for something pumpkin + chocolate, but it’s still summer and I’m going to hang on to it for as long as I can!

So for now: fresh fruit and I’ll cook with gourds later.

Blueberry Peach Muffins | Kitchen Gidget

I love muffins. They’re so much like cupcakes except they’re quicker to put together, not as sweet (my preference) and can be eaten for breakfast without any pesky pangs of conscience.

Sometimes I get bored with the standard muffin flavors so I decided to add juicy peaches to my blueberry muffins and top it off with a slightly spiced streusel.

If peaches are not in season I recommend using canned peaches (in juice, not syrup).

Blueberry Peach Muffins | Kitchen Gidget

Blueberry Peach Muffins

Yield: 6 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Blueberry Peach Muffins with crumble toppings

Ingredients

Ingredients for streusel topping:

  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1/3 cup all-purpose flour
  • Dash of nutmeg

Ingredients for muffins:

  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 3/4 cup blueberries
  • 3/4 cup ripe peaches, chopped

Instructions

  1. Lightly grease 6 jumbo muffin cups. Preheat oven to 500°F.
  2. In a small bowl, combine all ingredients for streusel topping. Set aside.
  3. In a medium bowl, beat together milk, oil, eggs and vanilla. Set aside.
  4. In a large bowl, combine flour, sugar, baking powder and salt. Add fruit and toss to coat. Stir in liquid ingredients and lightly stir until just combined. Do not over mix.
  5. Divide batter among muffin tin cups about 3/4 full. Top with streusel.
  6. Place muffins in oven and lower heat to 400°F. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 75mgSodium: 497mgCarbohydrates: 82gFiber: 2gSugar: 41gProtein: 9g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

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Recipe adapted from King Arthur Flour

ccrosley1

Sunday 31st of August 2014

Reblogged this on Christina Crosley.

Lothebaker

Saturday 30th of August 2014

that definitely looks yummy!!

Rebekah | The Kitchen Gidget

Saturday 30th of August 2014

Thank you! :-)

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