Thursday, August 29, 2013

Adventures in Baking: Blueberry & Peach Streusel Muffins

One of my favorite parts of summer is picking blueberries.

Picture by my lovely friend, @the_ash_factor

...and after eating them to the point of self-loathing, turning them into something else delicious:

Like muffins! These were actually extremely delicious and tasted like bakery muffins, if I do say so myself ;-)

Blueberry & Peach Streusel Muffins w/ Cream Cheese Glaze

(muffin recipe adapted from here, glaze recipe from here.)

Makes 16 muffins


For the streusel topping:

  • 1/4 c. all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 1 tbsp. white sugar
  • 2 tbsp. brown sugar, packed
  • 1/8 tsp. salt
  • 2 tbsp. butter, melted

For the muffins:

  • 1-3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 c. unsalted butter
  • 1-1/4 c. white sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 c. buttermilk (or 1/2 tbsp. white vinegar + enough milk to make the volume 1/2 c., left sitting for a few minutes)
  • 1 heaping c. blueberries, fresh or frozen
  • 1/4 c. all-purpose flour
  • 1 heaping c. diced, canned peaches

For the glaze:

  • 4 oz. cream cheese, softened
  • 1/4 c. unsalted butter, softened
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla extract


Make the streusel topping:

  1. In a small bowl, combine the flour, cinnamon, sugars and salt.
  2. Add in the butter and mix completely. Set aside.

Make the muffins:

  1. Preheat oven to 375° F and line 16 muffin-holes with liners.
  2. In a medium bowl, mix together the flour and baking powder.
  3. In a large bowl, beat the butter, sugar, salt and vanilla with a mixer until smooth.
  4. Beat one egg into batter and mix completely; add second.
  5. Alternately mix in flour mixture with buttermilk until combined completely.
  6. Toss the blueberries with the remaining 1/4 c. flour. Fold into the batter along with the peaches.
  7. Scoop batter into muffin tins; sprinkle with streusel topping.
  8. Bake until golden brown and tops spring back when touched, about 25 minutes.

Make the glaze:

  1. In a medium bowl, beat cream cheese and butter until combined and fluffy.
  2. Add in in powdered sugar; beat until combined.
  3. Mix in vanilla completely.
  4. Scrape glaze into piping bag and squeeze over tops of muffins.



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