It’s Blueberry Muffin Day on July 11th this year. Those big beautiful blueberries are ready to be picked here in Georgia and I had to have them. Nothing more fun than eating your body weight in blueberries while you’re picking. And, luckily, I had enough left to make these scrumptious muffins.
I wasn’t sure where I was headed, so I looked around my kitchen to see what I had: flaked coconut, oatmeal, macadamia nuts… Perfect for a beautiful streusal topping. Anything else? Ahh… frozen peaches. I truly didn’t want to go to the grocery store. A shame because fresh Georgia peaches are there as well. But, frozen fruit is picked at the ‘peak of freshness,’ right? And, wallah, a muffin was born.
When I lived in Jersey, I picked blueberries in Hammonton, New Jersey, well noted as the official ‘Blueberry Capital of the World.’ Really, you ask? Yep. They are the 2nd largest producer of blueberries in the Nation; 52 million pounds. Blueberries like the pH of the soil there. Only problem there is netting is kept over the blueberry bushes to keep the birds away. Makes it slightly uncomfortable while you’re picking.
But, this fruit is worth it. It’s delicious and versatile and, as I’m sure all of you know, they’re full of fiber, vitamins and antioxidants.
And, blueberry and peach are a classic combination and can go everywhere together – Blueberry Peach Pie, …Cobbler, …Smoothie, …Crisp, …Popsicles, a cocktail perhaps and on and on. With this fruit so fresh and abundant, why not make it all? Let’s get started!!!
Look at these beautiful ingredients! Yes – I cheated and used frozen peaches. Don’t judge me for it. If you want to use fresh peaches, you’ll need to peel them first. Here’s a brief idea of how to do that. Have a bowl of ice water already prepared. Bring a saucepot of water – about an 8 quart filled half way – to a boil. Carefully place the peaches into the boiling water for about 10 to 20 seconds until the skin splits. Remove the peaches with a slotted spoon and place immediately into the ice water. Using a paring knife – and you may not need one at all – peel the skin from the peach. Should come off easily. And that’s it.
Look at all those beautiful peaches and blues peaking out at you! If you look at the featured image – I used all gluten free flour in the streusal there. But, in this photo, I tried half and half rolled oats. Up to you which way you want to go.
*Gluten Free Farina All Purpose Flour
Photography of Featured Image by: Karie Sofie Photography
Linens by: Dot and Army