Blueberry Peach Muffins

Beth Streeter

By
@bakeratheart

This is one of my recipes. It is wonderful for this time of year. I have a friend of mine who serves this in her coffee shop and she gets raves. I have never used frozen fruit with this recipe. But I think if the fruit is drained well it shouldn't be a problem.


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Comments:

Serves:

18-24

Prep:

30 Min

Cook:

20 Min

Ingredients

MUFFIN INGREDIENTS

3 c
all purpose flour
1/2 c
brown sugar firmly packed
1 pinch
salt
1/2 c
sugar
1 Tbsp
baking powder
3
eggs
1/2 c
milk
1/2 c
melted butter ( 1 stick)
1 c
peeled and chopped fresh peaches
1 c
blueberries

TOPPING INGREDIENTS

2 tsp
sugar
1/2 tsp
ground nutmeg
1 tsp
ground cinnamon
2 Tbsp
melted butter

Directions Step-By-Step

1
MUFFIN DIRECTIONS
2
Preheat oven to 400 degrees
3
In a large bowl, stir together flour, sugar, brown sugar, baking powder, and salt.
4
In a separate bowl mix together eggs, milk, and melted butter until well blended
5
Pour the wet ingredients into the dry and mix until blended.
6
Fold in blueberries and peaches.
7
Grease muffin tins or line with paper liners and fill 1/2 to 3/4 full
8
Bake for 18 to 20 minutes or until toothpick or cake tester comes out clean
9
In a small bowl stir together topping sugar, cinnamon and nutmeg.
10
With a pastry brush, brush top of muffins with melted butter and sprinkle with topping mixture.
11
Cool over a wire rack.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Other Tag: Quick & Easy