Blueberry Peach Muffins
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.
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
Blueberry Peach Muffins with crumble toppings
Ingredients
Ingredients for streusel topping:
- 2 tablespoons butter melted
- 2 tablespoons sugar
- ⅓ cup all-purpose flour
- Dash of nutmeg
Ingredients for muffins:
- 1 cup milk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¾ cup blueberries
- ¾ cup ripe peaches chopped
Instructions
- Lightly grease 6 jumbo muffin cups. Preheat oven to 500°F.
- In a small bowl, combine all ingredients for streusel topping. Set aside.
- In a medium bowl, beat together milk, oil, eggs and vanilla. Set aside.
- 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.
- Divide batter among muffin tin cups about ¾ full. Top with streusel.
- 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
Calories: 501kcalCarbohydrates: 82gProtein: 9gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 69mgSodium: 476mgPotassium: 174mgFiber: 2gSugar: 43gVitamin A: 334IUVitamin C: 3mgCalcium: 187mgIron: 3mg
Tried this recipe?Let us know how it was!
Recipe adapted from King Arthur Flour
Can i use canned peaches?
Yes.
Has anyone used frozen peaches? I have fresh blueberries and frozen peaches.
Frozen peaches should be fine but they should be thawed first. If they are still crisp I would cook them first a little to soften - unless you like a little texture in the muffin!
Doubled the recipe, used unsweetened almond milk, a bit fewer blueberries ( that’s all I had) and a few more peaches. I ended up with 24 muffins. They turned out amazing! Very easy to make. I will make these again.
Reblogged this on Christina Crosley.
that definitely looks yummy!!
Thank you! 🙂