Blueberry-Peach Muffins

If someone asked me what my favorite dessert was, I would have to say its a three-way tie between chocolate lava cake, my mom's peach-pear buckle, and blueberry muffins (just admit it to yourself, muffins are cake!). Or tiramasu...wow the list can go on and on here; it could possibly be the greatest question of all time.

Anyways, after a little experimentation i've figured that a peach-pear buckle is quite similar to  a blueberry muffin in ingredients an procedures and would go lovely together if somehow combined. Thus, this recipe for Blueberry-Peach Muffins was created! The cinnamon-scented cake is buttery with a delicate crumb while the blueberries and cooked peaches add a textural value and a hint of sweetness. Note that I kinda screwed up this batch so don't be hindered by the poor pictures! Just think of this post as a "learning experience" and remember I'm still learning too! BUT THIS RECIPE TASTES AMAZING!!!

Ingredients:

1/2 cup (1 stick) butter

2 cups all-purpose flour + extra for dusting fruit

1/2 cup sugar 

1 T baking powder

1/2 tsp salt

1 cup milk (no non-fat or 1%)

1 egg

3/4  tsp vanilla extract

1-1/2 tsp ground cinnamon 

3/4 cup  blueberries  (*mistake #1:  I only had 1/2 cup in my fridge grr)

3/4 cup peaches (about 1 medium very firm peach), cut into very small bits

Streusel Topping: 

2 T butter, softened

1/3 cup flour or more

1/3 cup sugar or more

dash cinnamon

dash vanilla extract

dash water

Directions: 

1.  Preheat oven to 375° F. Place paper cups in a 12-cup muffin pan, then lightly spray with cooking spray. 

2. In a small microwavable bowl, cut butter into small pieces and microwave until melted, about 20-30 seconds.

3. In a medium bowl, mix the flour, 1/2 cup sugar, baking powder and salt together until well combined.  Set aside

4. In a small bowl, beat the milk, egg and vanilla extract together. 

5. Wash the blueberries and peach, let dry. 

6. Lightly coat flour evenly over the fruit. This will prevent them from sinking to the bottom of the batter. 

 7. Add the milk mixture and melted butter to the flour mixture. Stir gently and avoid over-mixing. Fold in the blueberries and peaches.

8. Spoon batter into the paper liners. MAKE SURE MUFFINS HAVE EVEN AMOUNTS OF FRUIT (hehe my #2 mistake)

9. Make the streusel topping: mash all ingredients using a fork or your fingers. The dough should be resemble coarse crumbs. Sprinkle evenly on top of batter.

 10. Bake for 18-20 minutes or until golden brown and a toothpick inserted at the center comes out clean. Let cool a little (if you can wait) and enjoy!

 My shameful blueberry fail. Make sure there are even amounts of fruit in each muffin!!!!

AH WELL, THEY STILL TASTED DELICIOUS!!! even yummier with a pat of butter or served warm with a scoop