Muffins have become my go-to weekend recipe. They’re homey and comforting. Baking muffins makes the house smell great. I only need to use one bowl. They’re quick to prepare and then can bake while I’m taking a shower. And muffin recipes are so flexible, I can use up whatever fruit I have in the fridge. This weekend it was Blackberry Peach muffins.
We’re going to move house next month, so the long process of decluttering and packing started this weekend. I personally like the ‘decluttering the fridge/freezer’ portion, where I dig around in the freezer for lost packets of unlabeled food, and try to figure out how to use them creatively. That’s how I came across these blackberries.
You might remember we made Apple Blackberry Muffins back in March. In the spirit of summertime, this weekend I combined blackberries with peaches. I think this combination of blackberry peach would make a fantastic syrup (cordial), crumble/crisp, sauce or jam too. It’s delicious! If you try anything with the blackberry/peach combo, let us know!
Tip: When making muffins, remember, less stirring is better! Make these by hand, not in a mixer. Once you add the liquids to the dry ingredients, stir just to combine into a batter – stirring muffing batter too much will just make tough, chewy muffins. If you have some pent-up frustration and want to take it out on some food, try making bread instead.
Blackberry Peach Muffins
makes 12
1c. (200 g) peaches, chopped
1 c. (200 g) blackberries (mine were frozen, but please use fresh if you have them!)
2 c. (260g) flour
1/4c. (60g) white sugar
1/4c. (60g) brown sugar
2.5 tsp baking powder
dash of salt
1 tsp. vanilla
1/2 tsp. cinnamon
1c. milk
1/3c. (76g) melted butter
Preheat oven to 400F/200C. Prepare your 12 muffin cups (either by greasing a muffin tin, using paper liners, or using silicon muffin cups)
Toss peaches in cinnamon, white and brown sugar until coated.
Add the flour, salt and baking powder. Gently stir to combine.
In your measuring jug, whisk the egg and milk until blended. Add the vanilla and melted butter.
Add the liquids to the dry ingredients and stir until just combined into a batter – do not go crazy here, less stirring is better!
Fill your muffin cups 2/3 full.
Bake for 25-30 minutes, until golden brown and cooked through. (How do you know if they’re cooked through? Take a toothpick and stick it in the center of a muffin – it should come out clean, and maybe with a moist crumb, but no liquid batter!)
Wait until they’ve cooled a bit to eat them, the flavors develop much more once they’re cool … but I know it’s hard to resist! Bon appetit.
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