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.
Peach Blueberry Cornmeal Muffins
Print Recipe Pin RecipeIngredients
- 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
Almond Steusel
- 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
Instructions
- 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.
Almond 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)
Peach Puree
- Slice and peel 2 medium peaches. Puree in food processor or blender until smooth. (makes 1 cup)
Lovely! Can’t beat the peach and blueberry combination and I love the addition of cornmeal. Perfect for Mom :)
I love that combo too Jennifer! The cornmeal and peach puree in these is awesome!
Loving that combo, Mary Ann! And that cute little pan! You are right – this is perfect for Mother’s Day or even just a random Monday ;) Pinned! Have a wonderful week! XOXO
You’ll love these Dawn! Have a great week!
Blueberry peach anything is a winner. Make it a muffin with streusel and I’m in for at least four :). These look just wonderful!
Yes it is Kelsie!I bet you could easily eat 4!
I always love a topping on muffins! I usually go for granola but this streusel topping is a nice treat! And the peach-blueberry combo sounds fabulous! Perfect for Mother’s Day or any spring morning!!
Me too Leanne! The crumb topping on these was on point! Totally LOVE Bake From Scratch Mag!
These are just the cutest muffins, Mare!!! I absolutely love that you used a mini loaf pan for these!! It gives them a special touch!! Plus, you know I’m down for anything with fruit, especially anything with fresh peaches! I hope Tom and Casey get the hint and whip you up some more of these for Mother’s day!! Pinning! Cheers!!
If they don’t whip them up, I certainly will! You’ll love these Chey. The peach puree and the added cornmeal make these so yummy! Thanks for pinning! Hope you have a wonderful week!
I love these as mini-loaves! And anything with streusel gets my full attention! Delicious, my friend! :)
Yes! That streusel! Soooo good Annie!
They look divine! I love the texture and flavor that cornmeal adds to baked goods. I hope someone makes these for you for Mother’s Day!!
I love the cornmeal flavor/texture too Tessa! I’m keeping my fingers crossed! Happy Monday!
My mom would love these and I am planning to visit her next weekend. Thanks for the great idea!
Sure! Hope you both enjoy them! Have a wonderful visit Karen!
What a great combo for a delicious muffin. I still have some mini individual cake pans to use for this recipe. Happy Mother’s Day.
You;ll definitely need to try these Gerlinde! You won’t be disappointed! Happy Monday!
I love love the sound of these muffins! The cornmeal, the peach puree, sign me up! Now to find someone to make them for me ha!
I bet your husband and Parks could manage them!
Such a great flavor combination, what an awesome
Mother’s Day treat!
I’ll be making these all summer long Matt!
These are perfect for Mother’s Day!
Yes!!
This sounds like a fabulous combination Mary Ann! I love Bake from Scratch too :)
Isn’t it the greatest mag?!
My MIL would love these so much, can’t wait to make them for her!
Hope she enjoys them Naomi! Happy Mother’s Day to you! I’m sure the boys will spoil you rotten!
LOVE these peach blueberry cornmeal muffins!!! I may have to do the same thing! Leave this up on my computer screen!!!
Do it Alice!!
I love these mini loaves!! I think peach in a muffin is just perfection!
Me too Katherine! Hope all is well with the new baby girl!
There’s nothing better than someone baking a lovely treat for you! I hope Casey and Tom come through! You might need to give a bigger hint than just leaving up on your screen! Now….if only I could get my kids and hubby to wake up early and make me a special treat. ….hmmmm I just might try leaving these up on my screen! :)
Hope they treat you Kathy!
This looks like such a winner! I LOVE fruity treats during the spring :)
Me too Sarah!
Love these muffins Mary Ann! Such a great recipe! Wouldn’t mind a batch of these for Mother’s Day myself. ;)
I love the recipes in Bake from Scratch mag Alida! I’ve never been disappointed!
I definitely need to check out an issue of that magazine! And the flavor combo in these muffins sounds incredible – love them served up as adorable little loaves!
You’ll love it Marissa! And these muffins!
Peach and blueberry might be the best combination out there. I will definitely be enjoying these soon!
It’s such an awesome summer combo, isn’t it Kevin? Enjoy!
Haha I love your not-so-subtle hint to your boys! :) These muffins look deelish!!
Sometimes I’ve got to spell it out Natasha!! Lol!
Prettiest muffins ever! Can’t wait until the summer fruit is ready and I can try these beauties :).
Thanks Laura! Bake From Scratch Southern Issue is amazing!
How much time to bake for standard-size muffins and how many standard-size muffins will this recipe yield?
The recipe in the magazine stated that it makes 12 jumbo muffins. They baked for 5 minutes at 425 then reduced the oven temp to 350 and continued baking for 30-35 minutes, covering loosely with foil after 15 minutes to prevent excess browning. I would checking with a tester around 25-30 minutes to make sure you don’t over bake. They are so delicious!