I love homemade muffins, but I do not make them very often so I won’t overindulge. A couple of weeks ago, C & I went to Jackson’s Orchard in Bowling Green, KY and I stocked up on fresh peaches and blueberries. The fruit was perfectly ripe and juicy so they would be perfect for baking.
I went back to the recipe for Blueberry Lemon Muffins, dropped the lemon zest and juice, and added chopped peaches. They couldn’t have been easier and the taste was out of this world!
Stop by your local farm stand or orchard and grab up some fresh fruit. You won’t be disappointed.
2 cups all purpose flour
1/2 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1 cup fresh blueberries
3 medium peaches-peeled, pitted and chopped
Preheat your oven to 375 degrees and put paper liners in a muffin pan. Sift together the flour, sugar, baking and salt then set aside. In a separate bowl, combine the egg, milk, and melted butter.
Add the dry ingredients to the wet, stirring until just combine. The batter will have a few lumps. Add the fruit and stir gently. Fill the muffin cups about 2/3 full and bake for 20 minutes. This recipe made about 15 regular sized muffins.