Name: Blueberry Peach Muffins
Prep time: 15 min
Cook time: PT-495022H5M33S
Cuisine: American
Ingredients: ½ cup (62.5 g) all-purpose flour; ⅓ cup (73.33 g) brown sugar; 2 teaspoons cinnamon; pinch of salt; 3 tablespoons melted butter; ½ cup (113.5 g) salted butter browned and cooled; ½ cup (100 g) granulated sugar; ⅓ cup (73.33 g) brown sugar; 2 large eggs, room temperature; 2 teaspoons vanilla; ¼ cup (60 g) buttermilk or milk, room temperature; ½ cup (118.29 ml) greek yogurt or sour cream, room temperature; 1¾ cups (245 g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon (0.5 teaspoon) baking soda; ½ teaspoon (0.5 teaspoon) salt; ½ teaspoon (0.5 teaspoon) cinnamon; 1 cup (148 g) blueberries; 1 large peach, diced small

Ingredients

Scale

½ cup (62.5 g) all-purpose flour
⅓ cup (73.33 g) brown sugar
2 teaspoons cinnamon
pinch of salt
3 tablespoons melted butter
½ cup (113.5 g) salted butter browned and cooled
½ cup (100 g) granulated sugar
⅓ cup (73.33 g) brown sugar
2 large eggs, room temperature
2 teaspoons vanilla
¼ cup (60 g) buttermilk or milk, room temperature
½ cup (118.29 ml) greek yogurt or sour cream, room temperature
1¾ cups (245 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon (0.5 teaspoon) baking soda
½ teaspoon (0.5 teaspoon) salt
½ teaspoon (0.5 teaspoon) cinnamon
1 cup (148 g) blueberries
1 large peach, diced small

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Instructions

Preheat the oven to 350°F (175°C). Prepare muffin tins with liners or non-stick spray.
In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, cinnamon, and salt for the crumb topping. Stir in melted butter until you achieve a crumbly texture. Set aside.
In a medium bowl, cream together the cooled browned butter, granulated sugar, and remaining brown sugar until well mixed. Beat in the eggs, vanilla, buttermilk, and sour cream until light and fluffy.
Whisk in the baking powder, baking soda, salt, and 1¾ cups flour until fully combined.
Gently fold in the blueberries and diced peach until evenly distributed.
Scoop ¼ cup of batter into each muffin cup and generously sprinkle with the crumb topping.
Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the muffin tin before serving.

Notes

For best results, use ripe peaches and fresh blueberries.
Store any leftovers in an airtight container for up to 3 days.
For a fun twist, try adding walnuts or pecans to the batter.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.