Blueberry Peach Muffins
Muffins are totally one of my favorite things to bake. So many different variations and types, they're easy and they freeze well. I made these blueberry/peach muffins the other day and they were really good. I took a basic muffin recipe and added a handful of blueberries, zest of half a lemon, cinnamon and nutmeg and a small spoonful of peach/apricot preserves for the center. Yum!
1 3/4 cups all-purpose flour
1/3 cup sugar (I added a tbsp or so more)
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup cooking oil
1. Preheat oven to 400F. Grease muffin pan or line with paper bake cups; set aside. In a medium bowl stir together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside.
2. In a small bowl beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture all at once; stir just until moistened (batter should be lumpy). Spoon batter into the prepared muffin cups, filling each two-thirds full. If desired, sprinkle streusel topping evenly over batter.
3. Bake in the preheated oven for 18-20 minutes or until golden and a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from cups. Serve warm. Makes 12 muffins.
Optional streusel topping: In a small bowl stir together 3 tbsp all-purpose flour, 3 tbsp packed brown sugar and 1/4 teaspoon ground cinnamon. Using a pastry blender, cut in 2 tablespoons cold butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans or walnuts.
To freeze these muffins, put them in resealable plastic bags for up to 3 months. To reheat from the frozen state, wrap them in heavy foil and heat in a 300F oven for about 15 minutes.