Peach and Blueberry Muffins

The temperature dropped suddenly here in DC and I wanted to celebrate one last hurrah of summer while also reveling in the fact that turning on my oven no longer makes people in my kitchen lightheaded. So fruit muffins it was. I never got around to making a peach and blueberry cobbler, so I decided to use both fruits in a muffin.

This is really stretching the definition of a muffin though; it’s fruit bound together by a bit of spongy muffin. Keep your fruit slices large – blueberries whole and peach chunky – to help you stretch summer out for just a few more hours.

  

Peach & Blueberry Muffins

Adapted from Smitten Kitchen 

You might notice I added some frosting on one of the muffins. I had some left over brown sugar cream cheese frosting from the peach cupcakes I’d made earlier, so I drizzled a little on. It definitely moved this from a breakfast food to an afternoon snack (or even dessert), so be cautious before adding for yourself. You can also freeze these for a quick breakfast later on in the week, just be aware when you heat them up in the microwave later they might get a little soggy. Though given how soft these muffins are to begin with, it might not be that large or a difference.

If you end up using frozen blueberries, don’t bother de-thawing, it’ll only make them soggy.

A note on the liquid: I didn’t have full-fat yogurt on hand, so I used non-fat Greek yogurt. I loved the addition on protein from the yogurt, but after adding it to the dry ingredients the batter was too sticky. So I added milk 1 tablespoon at a time until the batter still had a body, but I was able to move the spoon. As far as I can tell, it didn’t impact the taste at all.

Ingredients:

1 1/2 cups flour

3/4 teaspoons baking powder

3/4 teaspoons baking soda

1/2 teaspoon salt

pinch of nutmeg

6 tablespoons (3/4 stick) unsalted butter at room temperature

1/3 cup granulated sugar

1/3 cup brown sugar, packed

1 egg

1/2 teaspoon vanilla extract

3/4 cup full-fat yogurt (alternatively, buttermilk or sour cream)

1 and 1/2 large peaches, peeled, cored, and chopped into small bite-sized pieces*

1/2 pint (about 6-ounces) blueberries

Optional: chopped nuts

* You can reduce this to one large peach if you’d like, but this way you get to eat half a peach while waiting for the muffins to cook. I’d call that a win myself.

Equipment: 

Muffin pan, cupcake liners, hand mixer (recommended)

Preheat oven to 350. Line the muffin pan with liners.

Sift flour, baking powder, baking soda, salt, and nutmeg together. Set aside.

Cream the butter and sugars together until fluffy. Add eggs one at a time, scraping the sides and bottom of the bowl in between to ensure everything is incorporated. Add the vanilla and then gently add the yogurt.

Add the dry ingredients to the wet and fold in peach chunks.

Add the batter into the cupcake liners, filling each liner as high as you can. Bake 18 to 22 minutes until a toothpick inserted into the center comes out clean. Cool about five minutes in the pan before taking out to finish cooling on the wire rack.

Makes: 12-14 muffins