Blueberry Peach Muffins
soft and fluffy bakery style muffins + sweet buttery crumble
Blueberries and peaches are honestly one of my favorite fruit combinations. I first tried these muffins while visiting the Hamptons with my family at a place called Round Swamp Farm. They sell these delicious blueberry peach muffins in a little tray with four of them. I fell in love with the taste; they were so delicious. If you enjoy fruit muffins, you should definitely give these a try!
Ingredients
FOR CRUMBLE TOPPING
35g salted butter cold, cubed
40g granulated sugar
30g brown sugar
75g all-purpose flour
2g cinnamon
FOR MUFFINS
120ml milk + 1 tbsp lemon juice (mixed them together and set aside)
2 eggs
1 1/2 tsp vanilla extract
115g salted butter, melted
200g granulated sugar
255g all-purpose flour
2 tsp baking powder
1/8 tsp baking soda
170g fresh blueberry
150g fresh peach, diced
PROCESS
For crumble topping
In a medium mixing bowl, add all-purpose flour, granulated sugar, cinnamon and brown sugar. Combine thoroughly with a whisk.
Next, add the salted butter to dry mixing bowl and crumble them together with your hands. Set aside and start on the muffins.
For muffins
Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, add milk & lemon juice mixture and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
With a spatula, gently fold in the diced peach and blueberry, being careful not to over mix the batter
Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.
Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!
