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Blueberry Peach Muffins

Prep Time: 10 mins
Cook Time: 27 mins
Total Time: 37 mins
juicy peaches, tangy blueberries, and a whole lot of goodness baked into one irresistible treat!

Equipment

  • Muffin pan
  • Tulip cupcake liners
  • Whisk
  • Silicone spatula
  • Large mixing bowl
  • Scale
  • Large ice cream scoop

Ingredients

FOR CRUMBLE TOPPING

  • 35 g salted butter cold (cubed)
  • 40 g granulated sugar
  • 30 g brown sugar
  • 75 g all-purpose flour
  • 2g cinnamon

FOR MUFFINS

  • 120 ml milk + 1 tbsp lemon juice 
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 115 g salted butter (melted)
  • 200 g granulated sugar
  • 255 g all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 150 g fresh peach (diced)
  • 170 g fresh blueberry

Preparation

FOR CRUMBLE TOPPING

  1. In a medium mixing bowl, add all-purpose flour, granulated sugar, cinnamon and brown sugar. Combine thoroughly with a whisk.
  2. 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

  1. Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. In a large mixing bowl, add milk & lemon juice mixture and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
  3. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
  4. Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
  5. With a spatula, gently fold in the diced peach and blueberry, being careful not to over mix the batter
  6. Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.
  7. 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!

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