Blueberry Peach Muffins

I love peach crumble: buttery, cinnamon-sugary, fruity bites. Add blueberries to that, put the batter in a muffin tin and sprinkle with a little more cinnamon-sugar and these babies are born. I added a simple streusel topping (combine 1/4 cup of brown sugar with 1 tablespoon of soft butter and 1/2 teaspoon of cinnamon), which is added on top of the muffin batter right before baking.

Blueberry Peach Muffins


3/4 cup milk

1/4 cup lemon juice, freshly squeezed

2 cups all-purpose flour

3/4 cup sugar

1 tbs baking powder

1/2 tsp cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/4 cup vegetable oil

1/2 cup blueberries, fresh or frozen (thawed)

1/2 cup peaches, fresh or frozen (thawed) and chopped

Preheat oven to 400 degrees.

Mix milk and lemon in a small bowl. 

In a large bowl, mix flour, sugar, baking powder, cinnamon, and sugar.

Add egg and oil to milk mixture. Mix well. Gently fold this mixture into the flour mixture. Fold in fruit.

Bake in greased or lined tin for 22-24 minutes.

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