Stone fruits are some of my favorite summer treats! Peaches, plums, and apricots. The delicious varieties available in August make me swoon with anticipation of all the sweet, fruity things I can make. These peach and blueberry muffins are just the thing to make when you have a single peach left in your fruit bowl and a handful of blueberries that didn’t get mixed in to your breakfast yogurt! I make these often when both fruits are at the height of their growing seasons. The addition of brown butter and a sweet crumble topping, makes them that much better!
When we had a breakfast potluck at school this summer, I brought these muffins! I made them in the morning so they would still be warm. School starts again next week. We have inservice meetings and class prep time. Maybe I’ll bake another batch so our first few days together, are a little sweeter!
For special occasions (or potlucks) I like using these bakery cups instead of the traditional muffin tin. I just like how they look when the muffins are done.
When you fold in the fruit, be sure to mix gently so the blueberries don’t burst! The last thing you want is blue batter. That is, unless you’re having a Smurf Party, then by all means, beat those berries into the mix!
Fill the bakery cups halfway, then cover with the crumble topping.
When you make the topping, you will have a LOT left over. Place the leftovers in a sandwich bag and store it in the freezer. The next time you make muffins or want a sweet crumble on a cobbler, you’ll have it ready and save yourself some time!
Peach and Blueberry Muffins
2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1/2 cup packed brown sugar
1 TBLS baking powder
1 tsp salt
2 tsp ground cinnamon
3/4 tsp ground nutmeg
8 TBLS (one stick) unsalted butter
3 large eggs
2/3 cup whole milk
1 1/2 TBLS vanilla extract
1 1/2 cups diced peaches
1 cup blueberries
6 TBLS unsalted butter, cold
1 cup flour
1/2 cup brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch of salt
Preheat over to 375 degrees
For the muffins, melt butter in a small pan over medium heat. The butter will melt, get frothy and then begin to crackle. When the crackling slows down, the butter will begin to brown. Remove from heat when the butter solids become a medium brown color and the butter smells lightly nutty. Immediately pour hot butter into a small bowl, or it will continue to cook and possibly burn in the hot pan.
Whisk milk, eggs and vanilla until combined. Very slowly add brown butter and whisk to combine.
Sift flour, sugar, baking powder and salt in a medium bowl.
Add the butter and milk mixture all at once into the flour mixture.
Fold together with a spatula, then stir gently until no bits of flour remain.
Gently fold in the peaches and blueberries.
Divide the batter evenly among the muffin cups.
To make the topping:
Combine all ingredients in the bowl of your food processor and pulse until the mixture is crumbly.
Spoon topping gently over the tops of the muffins until the batter is completely covered.
*You will have extra topping leftover
Bake muffins for 15-18 minutes or until a toothpick inserted in the center of one of the muffins comes out clean.
Cool muffins in the pan for 15 minutes before removing.
Serve warm or at room temperature!
This recipe makes 24 regular muffins or 12 very large muffins. If you use bakery cups, this recipe will make 18 muffins. If you make the larger muffins, increase the baking time by 5-10 minutes and watch them carefully.