Peaches and Cream… and Blueberry Muffins

Peach and Blueberry Muffins

The days are slowly getting shorter. Back to school ads are on TV. It seems everywhere you look there are reminders that summer is heading toward its twilight once again. One of my favorite ways to hold on to the last rays of summer is to cherish the fruit of the season. I’ve been snapping up peaches like crazy the last few weeks! Unfortunately, I have more ideas of how to use them than time to actually follow through. Today, I settled on making Peach and Blueberry muffins. Of course, I used fresh peaches, but you could substitute canned peaches any time of year. As I was dicing my peaches in small 1/4 inch chunks, I sliced as much of the skin off as I could, but don’t worry about getting some slices in your batter.

You can’t beat a grab-n-go breakfast, and the fresh fruit harnesses the essence of the late-summer bounty. Next up… Peach and Blueberry Cobbler!

(Makes 10)
1-1/2 cups all-purpose flour
1 egg
1/2 cup milk
1/4 cup vegetable oil
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped fresh peaches
1/2 cup of fresh blueberries
Reserve some Cinnamon and Sugar for topping the muffins

6 tablespoons cream cheese
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 400 degrees.
1. In a bowl: combine egg, milk and oil.
2. In a separate bowl: combine flour, sugar, baking powder and salt. Stir into the egg mixture.
3. Gently fold in the peaches and blueberries.
4. In a separate bowl: combine cream cheese, sugar and cinnamon for filling mixture.
5. Fill greased, medium-sized muffin tins half full. Add a spoonful of filling mixture, then cover the rest of the tin with muffin batter.
6. Sprinkle each muffin with cinnamon and sugar.
7. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

If you like this, you might LOVE Summer Peach and Pecan Salad

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