Blueberry Peach Soured Cream Muffins Recipes

BLUEBERRY PEACH MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
• In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
• Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY PEACH MUFFINS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.

PEACHES AND CREAM MUFFINS

Steps:

• In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BLUEBERRY, PEACH & SOURED CREAM MUFFINS

Steps:

• Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture - don't over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.
• Divide the mixture between the muffin cases - they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.

JUMBO PEACH BLUEBERRY MUFFINS

Steps:

• Add granulated sugar, all-purpose flour, ground cinnamon and unsalted butter to a small mixing bowl. Using your fingers, the back of a fork, or a pastry blender, cut the butter into the dry ingredients until the mix resembles bread crumbs. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F. Line a (6-cup) jumbo muffin pan with paper liners, or spray with nonstick cooking spray.
• Sift the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and sea salt into a medium mixing bowl. Whisk to combine. Set aside.
• Add vanilla bean paste, peach puree, whole milk, and sour cream to small mixing bowl. Whisk to combine. Set aside.
• Add unsalted butter, granulated sugar, and light brown sugar to stand mixer bowl. Beat on medium for 3 minutes, or until light and fluffy.
• Add egg and egg yolks to mixer. Beat on low until well incorporated.
• Remove bowl from stand mixer. Alternate adding half the peach puree mixture and half the flour mixture, folding each in with a large spatula. Avoid over mixing.
• Fold in diced peach and fresh blueberries.
• Divide the batter evenly between the prepared muffin pan using an ice cream or cookie scoop.
• Top each muffin with an equal amount of crumb topping.
• Bake 27 to 33 minutes in preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Tops and edges of the muffin should be golden brown.
• Remove muffin tin from oven and cool on wire rack.
• Store muffins in an airtight container for several days.