These are some of my favorite weeks of the Summer because it’s blueberry picking time!
I’ve been going to the same pick-your-own blueberry and raspberry farm for over 30 years now. It’s an activity that I look forward to all year long. I’ve been twice so far this season. And I’ve probably got another 1-2 times in me.
Which means that blueberries have become a bit of a problem for me. I have SO MANY blueberries at my house right now! But I’m passing that problem onto you in the form of a couple new recipes featuring blueberries. So be on the lookout!
First up are these Peach-Blueberry Sour Cream Muffins. Peaches and blueberries are a classic combination that I love paired together in desserts. And they work great together in muffins, too!
These muffins are packed with chopped peaches and blueberries, so you get some in every single bite. Sour cream in the batter makes the muffins moist. And a finishing sprinkle of sugar gives them an irresistible crackly top. All and all, these muffins are classic and cute and I think you should go and bake up a batch ASAP. Picking your own blueberries is optional!
Cheers,
Liz
Peach-Blueberry Sour Cream Muffins
Ingredients
- 1/2 cup (8 tablespoons) butter, softened at room temperature
- 3/4 cups plus 1 1/2 tablespoons granulated sugar, divided
- 2 eggs, at room temperature
- 1 tsp. vanilla extract
- 1 tsp. grated lemon zest
- 1/2 cup full-fat sour cream, at room temperature
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 2 tablespoons milk (any kind)
- 1 cup fresh blueberries
- 1 cup peeled and chopped peaches (from about 1 large peach)
Instructions
- Pre-heat your oven to 375 degrees. Line a standard 12-well muffin tin with paper liners or coat with non-stick cooking spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and 3/4 cups of the sugar on medium speed until smooth and creamy, about 2 minutes. Scrap down the sides and bottom of the bowl. Add the eggs, vanilla extract and lemon zest and beat until combined. Then add the sour cream and beat until combined. Scrap down the sides and bottom of the bowl.
- Add the flour, baking powder, baking soda, salt, cinnamon and milk and mix on low speed just until no more white streaks remain. Fold in the blueberries and chopped peaches.
- Spoon the batter into the wells of your prepared muffin tin, dividing the batter evenly between the 12 wells. Sprinkle the tops with the remaining 1 1/2 tablespoons of sugar. Transfer the muffin tin to your pre-heated oven and bake for 23-25 minutes. The tops of the muffins should be golden brown and a toothpick inserted into the center should come out mostly clean.
- Remove the muffin tin from your oven and set it on a wire rack to cool for 5-10 minutes. Then remove the muffins from their wells and place them on the wire rack to continue cooling. I like to run a small paring knife underneath the tops of the muffins to make sure they haven’t stuck in places where the blueberries or peaches have leaked out. The muffins will be fragile when they are still warm, but will firm up as they cool.
- These muffins can be stored in an airtight container at room temperature for 2-3 days.
Notes
Recipe adapted from Sally’s Baking Addiction.
great idea for summer peaches, and I have a lot of them, had never thought to add them to blueberry muffins but love the pairing, thank you!
I hope you try it!