Peach and Blueberry Cornmeal Muffins
Makes 14 jumbo muffins
  • 1 cup (227 grams) unsalted butter, softened
  • 2½ cups (550 grams) firmly packed light brown sugar
  • 4 large eggs (200 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 1 cup (150 grams) cornmeal
  • 1 ½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) whole buttermilk
  • 1 cup (240 grams) peach pureé (about 2 peaches)
  • 3 cups (675 grams) diced fresh peaches
  • 1 cup (170 grams) fresh blueberries
  • Almond Streusel (recipe follows)
  1. Preheat oven to 425°F (225°C). Line a 14 jumbo muffin pan with parchment or paper liners, or spray well with cooking spray.
  2. In the bowl of stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk and peach pureé, beginning and ending with flour mixture, beating just until combined after each addition. Fold in peaches and blueberries. Spoon batter into prepared muffin cups, filling three-fourths full. Top each muffin with ½ cup Almond Streusel.
  4. Bake for 5 minutes. Reduce oven temperature to 350°F (180°C), and bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes more, loosely covering with foil after 15 minutes of baking to prevent excess browning.
Recipe by Bake from Scratch at