It is almost Fall, and I need to start my usual fall baking. Before that I want to share this delicious Peach Blueberry Buckle muffins. As you know I love peaches and try to make dishes with them. Southern United States have unique way to enjoy the summer fruits and berries, Crumble, Cobbler, Crisp, Buckle, Betty are few. I made peach blueberry buckle muffins.
All of them (Crumble, Cobbler, Crisp, Buckle, Betty) are made with fresh fruit, sugar, butter and flour. The type of crust is what really distinguishes them from each other. The process might vary regionally, but not think too much about telling them apart if you are enjoying every bite. If you want to know difference between each of them check here. Buckle is more cake-like made with the fruit filling. Once the batter is made and poured into the dish, the fruit is placed on top of the batter. While it is baking, the cake “buckles” from the weight of the fruit and causes the cake to slightly sink in the middle. A buckle has a unique flavor of cake and crisp.
This peach blueberry buckle muffin is easy to put together. You only need fresh peaches and blueberries, you can use raspberries too if you want. There is a debate between buckle and crumble that whether to use oatmeal in it. I decide to skip it as most of the buckle recipes doesn’t have oatmeal. This recipe is adapted from book Food Swings by Jessica Seinfeld. I skipped oats from the topping. Also incorporate two fruits her recipe only had one fruit.
Peach and blueberries are summertime treats that work well together. If you want a snack or breakfast go ahead and make this, you will love it. If you can’t find fresh fruits use frozen ones too.
Get start baking, in few days fall is here, before that enjoy some end of summer peaches.
Peach Blueberry Buckle muffins
- 1 ½ cup all purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter melted
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup chopped peaches
- 1/3 cup blueberries
- For the buckle topping
- ½ cup all purpose flour
- ¼ cup brown sugar
- 2 tablespoon sugar
- 1 tsp ground cinnamon
- 1/8 teaspoon salt
- 4 tablespoon butter
- Preheat oven to 350F. Line 12 cup muffin tin with cupcake liner or spray with cooking spray and set aside.
- For buckle topping: In a small bowl add flour, granulated sugar, brown sugar, cinnamon and salt. To this add butter and mix well to form crumbs.
- For the muffins, In large bowl whisk together, flour (set aside 2 tbsp flour), sugar, baking powder, baking soda and salt. To this add eggs and melted butter and give a mix. Then add sour cream, and vanilla and whisk until just combined. To peaches and blueberries and reserved flour and mix well. This is to preventing the fruit from sink in. Then fold in peaches and blueberries.
- Transfer the batter into prepared muffin tins and add buckle toppings on the tops. Bake at 350F until tooth inserted the center comes out clean about 20-25 minutes. Cool it in wire rack and enjoy
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.