These Peach Blueberry Cornmeal Muffins are the perfect treat for Mom this Mother’s Day!
I’m wondering if I leave the recipe for these fabulous Peach Blueberry Cornmeal Muffins up long enough on my computer screen that Tom and Casey may get the hint. You know? Mother’s Day. Just around the corner. Perfect way to treat good old Mom. Sean won’t be home, unfortunately, but between Tom and Casey, I know they could definitely pull off whipping up a batch of these beauties!
I’ve got several go-to food magazines, but I have to say Bake From Scratch has always been a favorite. I’ve made numerous recipes over the years, cakes, muffins, brownies, bars, and I’ve been delighted with each and every one.
As soon as I received my copy of their newest addition, The Southern Issue, and spotted these Peach Blueberry Cornmeal Muffins, it was drop everything and get baking! The peach/blueberry combination is high on my list, and I also knew I’d love the texture of the cornmeal in the muffins. Next up on my baking list will be the Bourbon-Pineapple Pound Tart. What a hit that’ll be for summer!
I was back in Philly and must have left my large muffin tin at the beach, so I grabbed my mini loaf pan, and made the cutest little loaves. Perfect for indulging in, and just as perfect for gifting.
I also happened to be at my local market a day or two before and spotted some juicy peaches and gorgeous blueberries, so it was as if the baking gods were lining everything up and making it easy to treat myself to a few of these scrumptious loaves for the upcoming week as a complement to my morning coffee!
The cornmeal and some fresh peach purée add texture and a boost of flavor that elevates the regular fruit filled muffin to the next level. And the almond brown sugar streusel is the perfect buttery, nutty topping to finish these loaves off.
A Few Cook’s Notes for Peach Blueberry Cornmeal Muffins recipe:
- I used this mini loaf pan by Wilton, but you can also use a jumbo muffin pan.
- If you use a jumbo 12-muffin tin, bake your muffins for the first five minutes at 425 degrees, and then lower the oven temperature to 350 degrees and continue to bake for 30-35 minutes or until a wooden tester inserted in center of muffin comes out clean.
- If you use the 6 cavity Wilton mini loaf pan, bake for the first five minutes at 425 degrees, and then lower the oven temperature to 350 degrees and continue to bake for 20 minutes or until a wooden tester inserted in center of muffin comes out clean.
- To make the peach purée, peel and slice two medium peaches and purée in a food processor or blender until smooth. You will need one cup purée.
So treat Mom on her special day this year with these scrumptious Peach Blueberry Cornmeal Muffins! She’ll LOVE them, and she deserves it don’t ya think?! Enjoy!
If you’re in need of a few other recipes for Mom for Mother’s Day try my Almond Blackberry Financiers, my Blueberry Croissant Bread Pudding with Blueberry Sauce or my homemade Everything Bagels.
- 1 cup unsalted butter, room temperature
- 2 1/2 cups light brown sugar, firmly packed
- 4 large eggs, room temperature
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 cup cornmeal
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup buttermilk, room temperature
- 1 cup peach puree, see Cook's Notes
- 3 cups fresh peaches, peeled and diced, about 4 medium peaches
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 3/4 cups sliced almonds, I use Diamond of CA
- 3/4 cup light brown sugar, firmly packed
- 1/2 tsp. kosher salt
- 1/2 cup unsalted butter, melted
Preheat oven to 425 degrees. Spray loaf wells with nonstick cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, about 3-4 minutes, scraping the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. add vanilla extract.
In a medium bowl, whisk together flour, cornmeal, baking powder and soda and salt. Gradually add the flour mixture to the butter mixture on low speed alternating with buttermilk and peach puree., beginning and ending with flour mixture. After each addition, beat until just combined. Do not over mix. Fold in peaches and blueberries. Spoon batter into prepared pan, filling 3/4 full. Top with streusel.
Bake for 5 minutes at 425 degrees, then reduce heat to 350 degrees and continue to bake for 20 minutes, or until pick inserted in center of loaf comes out clean. Cover loosely with foil if loaves are browning too quickly. Repeat with remaining batter and streusel.
In a small bowl, whisk together flour, almonds, brown sugar, and salt. Add melted butter and stir until mixture is crumbly. (makes about 4 cups)
Slice and peel 2 medium peaches. Puree in food processor or blender until smooth. (makes 1 cup)