Brunch · Food · In Season · Muffins

Summer Sweets: Blueberry & Peach Muffins

This past weekend, I went to the beach with a few friends that I used to work with. I, of course, offered to bring some baked goods along with breakfast meatballs. I wanted to make something that would be good for breakfast or a snack and so I settled on making muffins. After a bunch of searching, Pinterest finally lead me to a Streusel topped Blueberry Muffin on the blog Just Another Day in Paradise. I loved that the recipe used fresh blueberries and had a delicious crumb top. I also liked that it seemed easy enough to modify to make a peach version to use up the peaches I had picked that were ripening faster than I could eat them.

 

Instead of making full size muffins I opted to make mini muffins without liners. This resulted in muffins that were about half the size of a standard cupcake and the perfect size for a morning snack!  While for the most part the recipe was dead on, I did have to add a bit more flour and sugar to the struesel topping in order to get a crumble. Make sure you let the melted butter cool before adding it to the sugar/flour mixture for the best results, but if it still doesn’t start to create crumbs add flour and sugar in the same ratios as the original amount until you end up with pea-sized crumbs.

For the peach muffins, I followed the same exact instructions except replaced blueberries with peaches. Since I was using white peaches, I didn’t get the same great contrasting swirl as the blueberry muffins, but other than that they turned out great! Overall each recipe made about 2 dozen mini muffins that were fluffy, light, and had amazing fruit flavor! This will definitely be my go-to base recipe for muffins in the future! I can’t wait to try it out with other fruits like apples this fall!

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