White Peach and Blackberry Muffins

In the spirit of eating what’s in season and eating local…meet this muffin. Blackberries are in season right now, and the ones I got from the farmers market were so juicy and sweet, they melt in your mouth.  Since my good friend and I were making blackberry infused vodka, I decided the theme of the week would be blackberries. Except for the crumb topping (which is optional) these muffins don’t have any oil or butter, and are low on sugar. But they taste amazing! I used greek yogurt and apple sauce so there is a lot flavor and moisture which you would get from butter or oil.  

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CRUMB TOPPING

1/2 c. all-purpose flour
1/2 c. brown sugar
1/4 c. old fashioned oatmeal
1 t. cinnamon
1/2 stick butter

Mix together with your fingertips until crumbly. Set aside.

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MUFFINS

2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
2 large eggs
1 c. Greek yogurt
2/3 c. sugar
1/2 c. of applesauce 
2 t. vanilla
3/4 cup white peaches, peeled and diced
3/4 cup blackberries, large ones quartered

Preheat oven to 400 degrees F.

Whisk flour, baking powder, and salt together in a large bowl.  Whisk eggs, yogurt, sugar, applesauce and vanilla together in a separate bowl.

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Add the dry ingredients into the wet just enough to get all the dry ingredients moist. Just like pancakes don’t overmix! You still have fruit to fold in, that will help incorporate the batter the rest of the way.

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Using a spatula fold in the fruit.  I use a small ice cream scoop when making muffins, cupcakes, or cookies, which helps with consistency. Scoop batter into muffin cups.

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Top with crumb topping.

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Bake 17-20 minutes. Use a toothpick to check whether the muffins are done.

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The photo above is a photo of a muffin in a parchment paper cup – a Martha Stewart method…kinda cool and a great idea when you run out of muffin/cupcake cups…which happens to me often. They work well too with the crumbly topping – it holds the topping in better – no mess!

I hope you enjoy these, they are so good and really considerably healthy. They would work with frozen fruit as well. Even mix it up and try with apples and cinnamon, or orange and cranberry. Any other combination you can think, be creative!

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2 Comments to “White Peach and Blackberry Muffins”

  1. Amanda, I was at Charlie’s this morning hoping to meet you, I guess someone had the time or date wrong but I think you do a great job with all your recipes and would love to have you submit one for the Appeal this Wednesday. Call me and we’ll talk. Look forward to hearing from you. I think you should be a regular columnist. linda

  2. These were wonderful. They are like fruit cobbler.Yummy thank you.

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