Peach and Blueberry Cornmeal Muffins

In the South, bigger is always better, and these jumbo blueberry-peach muffins are no exception. Doubling down on crunchy texture with cornmeal and the almond-flecked streusel, these fruity quick breads are the best way to enjoy peaches for breakfast. Find more peachy recipes in our 2018 May/June Issue, here

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.

Almond Streusel
Makes about 7 cups
  • 3 cups (375 grams) all-purpose flour
  • 1 ½ cups (170 grams) sliced almonds
  • 1 ½ cups (330 grams) firmly packed light brown sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) unsalted butter, melted
  1. In a small bowl, whisk together flour, almonds, brown sugar, and salt. Add melted butter, stirring until mixture is crumbly. Refrigerate in an airtight container for up to 2 weeks.


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  1. This recipe in the magazine says “makes 12 muffins” Here it says makes 14 jumbo muffins. So it makes a whole lot of batter for a bunch of muffins si if you do regular muffins be prepared for lots of them


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