This didn’t begin as a muffin recipe but as Blueberry Breakfast Cake. Although it was completely devoured the first time I made it there were no rave reviews.
Interesting that after making muffins out of the same batter the rave reviews came in. Personally, I thought the muffin version needed a few minor adjustments.
Not having quite enough blueberries on hand to bake a second batch I contemplated other options. Why not a ripe juicy peach? Indeed why not! Blueberry as well as Peach Muffins are delicious on their own, the combination sounded inviting and turned out to be an excellent marriage of flavours in one muffin.
Now was the time to make those adjustments to the recipe as well.
A little less sugar, slight increase in the oven temperature and of course the addition of chopped fresh peaches turned out some very delicious Blueberry Peach Muffins!
Blueberry Peach Muffins
½ cup unsalted butter, room temperature
3/4 cups sugar
1 tsp. vanilla
1 3/4 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup fresh blueberries
1 medium ripe peach peeled and chopped in approximate size of blueberries
½ cup buttermilk
- Preheat the oven to 375ºF.
- Sift together flour, baking powder and salt.
- Cream butter and sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Dust the blueberries and chopped peaches with some flour, shake off excess.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries and peaches.
- Distribute batter evenly into 8 to 9 paper lined muffin wells.
- Bake for 20 to 25 minutes until golden.
- Cool on wire rack.
Notes Tips and Suggestions
- To bake the original Blueberry Breakfast Cake increase sugar back to 1 cup and the blueberries to 2 cups. Decrease the oven temperature to 350 degrees F. and bake in a greased 9 inch square pan for 35 to 45 minutes.
- No buttermilk? Add 2 teaspoons of white vinegar or lemon juice to a measuring cup, add 1/2 cup milk and let it rest for a few minutes.