Happy Wednesday! I just realized that last Wednesday I did a post about fruit muffins as well.... But can you really ever have too many muffins? Especially fresh fruit muffins!
My sister and I went blackberry picking this weekend.
My dog came along to help too ☺
Blackberries grow like weeds here and within an hour we had two giant buckets full of yummy blackberries.
I froze some, ate a lot, and the rest I have been using for baking. I used the last of them for this weeks muffins, which turned out great despite the fact that way through I was about to write them off as a total disaster. It began fine, I whisked all the dry ingredients together no problem. Next, I "tossed" my blackberries and peaches together with some flour, as the recipe says. My blackberries were a little over ripe though so it turned into peach blackberry goosh... I then mixed the goosh and the wet ingredients into the dry mixture and the resulting bluish black dough was surprisingly dry... this can't be right I thought, so I added more heavy cream to moisten it up. I got it to the right muffin batter consistency, turned around to grab the muffin pan, and saw my two eggs sitting on the other counter.... I had forgotten to put them in, thus the dry dough... but I had already added more milk, what to do?
I added the eggs, sprinkled on more flour, added a bit more baking powder and crossed my fingers... this is probably the UGLIEST dough I have ever seen, kinda the color of a bruise.
I didn't want to throw it out just for lack of pretty color so I scooped it into my muffin pans, topped it with a buttery sugar crumble and slipped the muffins into the oven. I'm so glad I didn't give up on these! They turned out super flavorful. The peach and blackberry flavors complement each other perfectly. They do have seeds in them, thanks to the blackberries, but I didn't mind. That happens with berry muffins! They are very moist and when you bite into them you get that great, tart blackberry flavor with creamy sweetness from the peaches. All together a pretty darn good muffin!
Blackberry Peach Crunch Muffins
Recipe courtesy of Picky Cook
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream (I only had about a half cup so I subbed in 1/2 cup peach yogurt)
2 teaspoons heavy cream
2/3 cup sugar
8 tablespoons melted unsalted butter
1 1/2 teaspoon vanilla
3/4 cup peaches - diced
3/4 cup blackberries - sliced in half if they are big
Preheat oven to 400 degrees F. Line muffin pan with liners or spray with nonstick cooking spray.
Whisk flour, baking powder, and salt together in a large bowl.
In a medium bowl whisk eggs, sour cream, milk, sugar, butter and vanilla together.
Add the wet mixture to the dry and stir to combine. Do not over mix.
Toss the peaches and blackberries with a little bit of flour and then fold into the batter.
Divide batter into muffin cups filling about 3/4 full.
Sprinkle the batter with the crumb topping (recipe follows). Bake for 17-20 minutes, cool on a wire rack.
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon cinnamon
4 tablespoons butter - softened a bit
Combine all the ingredients in a small bowl until crumbly.