BLUEBERRY PEACH MUFFINS
My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g
PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
WILD BLUEBERRY MUFFINS
Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.-Dewey Grindle, Blue Hill, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH-BLUEBERRY COBBLER
Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch. When Martha made this recipe on Martha Bakes episode 301, she omitted the blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
- Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
- Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
- Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
BLUEBERRY AND PEACH COBBLER
Everyone loves a peach and blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! -Laura Jansen, Battle Creek, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.
Nutrition Facts :
GLUTEN-FREE BLUEBERRY MUFFIN PEACH COBBLER
The classic breakfast muffin overtop of the classic summer dessert, aka heaven.
Provided by Athletic Avocado
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.
- Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl.
- Whisk almond milk, egg, coconut oil, and vanilla extract together in another bowl. Add to flour mixture; mix well to combine. Fold blueberries into the batter.
- Mix sliced peaches, 3 tablespoons coconut sugar, lemon juice, and 1/2 teaspoon cinnamon together in a bowl. Transfer to prepared baking dish. Spoon blueberry batter on top of the peaches.
- Bake in the preheated oven until top is golden, 35 to 40 minutes.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 35.9 g, Cholesterol 23.3 mg, Fat 4.8 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 145.3 mg, Sugar 22.4 g
FRESH PEACH COBBLER W/ BLUEBERRY MUFFIN CRUST
Just got this out of the September issue of Southern Living, where it is actually published as Nectarine Cobbler, but I adjusted to suit me..
Provided by podapo
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peach Mixture:.
- Mix together peaches, sugar and flour.
- Melt butter in skillet over medium heat, add peach mixture, bring to boil, stirring often, for 5 minutes.
- Spoon into greased 13 x 9 baking dish.
- Set aside.
- Blueberry Muffin Batter:.
- Mix together flour, sugar, baking powder and salt.
- Set aside.
- In seperate bowl combine milk, vegetable oil and egg.
- Add to dry ingredients and stir JUST UNTIL MOISTENED.
- Gently fold in blueberriess.
- Spread over peach mixture.
- Bake at 400 for 25-30 minutes or until crust is golden brown.
Nutrition Facts : Calories 562.6, Fat 26.8, SaturatedFat 12.8, Cholesterol 76.5, Sodium 428.6, Carbohydrate 77.3, Fiber 4.8, Sugar 46, Protein 7.7
WILD BLUEBERRY MUFFIN PEACH COBBLER
Make and share this Wild Blueberry Muffin Peach Cobbler recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
- Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
- In a large bowl combine muffin mix, water& oil, just until mixed.
- Pour over fruit and place in a 425°F preheated oven.
- Bake for about 20 minutes.
Nutrition Facts : Calories 95.7, Fat 6, SaturatedFat 1, Cholesterol 26.4, Sodium 9.3, Carbohydrate 10.2, Fiber 1.6, Sugar 9, Protein 1.8
WILD BLUEBERRY COBBLER
Of coarse you can substitute regular blueberries for this recipe. This makes a large amount of cobbler, serve warm with vanilla ice cream!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
- Pour the mixture into the prepared baking dish.
- Place the dish on a baking sheet to catch and spills.
- Bake for 20 minutes.
- While the blueberries are baking, prepare the cobbler topping.
- In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
- In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
- Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
- Add in the buttermilk; mix JUST until combined.
- When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
- Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
- Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.
Nutrition Facts : Calories 531, Fat 13.4, SaturatedFat 6.1, Cholesterol 20.9, Sodium 574.3, Carbohydrate 98.5, Fiber 4.9, Sugar 53.6, Protein 7.6
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- In a medium bowl combine sugars, cinnamon and melted butter. Using a rubber spatula, stir in the flour until thick and crumbly. Set aside.
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