Today was a muffin day. I’ve been mulling over making some muffins for the past couple of days. The original plan was to make raspberry peach muffins, but when I had excess blueberries hanging out in the refigerator that changed to blueberry peach muffins. Then I remembered, I love peaches, but I hate the fuzz on peaches. It makes me itch like nothing else, and that just wasn’t in the cards.
So! Cherry blueberry muffins sounded marvelous!!
I took a raspberry peach muffin recipe I’d found years ago (no idea where at!) and morphed it to my needs.
These turned out marvelous. They are moist and not overly sweet, the fruit is allowed to stand on its own, which is perfect for a muffin.
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 cups flour
1/2 cup half and half
1 cup fresh blueberries
1 cup fresh cherries, cut in half or quarters
Mix it Together:
In a bowl cream together the sugar and butter until fluffy. Add in eggs one at a time and mix well after each. Blend in vanilla, baking powder, and salt. Fold in 1 cup flour and then 1/4 cup of half and half. Repeat using the rest of the flour and half and half.
In a separate bowl, toss the fruits in a bit of flour to coat them so they do not sink to bottom of batter. Gently fold into batter. Spoon into greased muffin cups (or liners), sprinkle with sugar, and bake at 375 degrees F for about 20-30 minutes.
Makes about 18-20 muffins.