Blueberry Lemon Muffins
Makes 12 large or up to 18 regular sized muffins
3 cups sifted all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 Tbsp. unsalted butter, softened
Scant 1 cup granulated sugar
1 tsp. grated lemon zest
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cup blueberries coated in 1 Tbsp. flour
Cooking spray or additional butter for greasing muffin tins.
Adjust oven rack to lower-middle position. Heat oven to 375º.
Whisk dry ingredients together in medium bowl. Set aside.
Cream butter and sugar with electric mixer on med-high speed until light and fluffy, about 2 minutes.
Add lemon zest and blend well. Add eggs, one at a time, beating after each addition.
Beat in 1/2 of dry ingredients, then 1/3 of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt until well mixed. Gently fold in the flour coated blueberries.
Spray muffin tins with cooking spray or coat lightly with unsalted butter.
Bake until muffins are golden brown, 25-30 minutes. Set on wire rack to cool slightly, about 5 minutes.
To cinnamon coat muffin tops, dip warm muffins in melted butter, then in mixture of 1/2 cup granulated sugar and 2 tsp. cinnamon.
Peach Crisp
Adjust oven rack to lower-middle position and heat oven to 375º.
6 Tbsp. all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
5 Tbsp. chilled, unsalted butter, cut into 1/2 inch pieces
3/4 cup coarsely chopped nuts
Pulse dry ingredients in work bowl of food processor. Add butter and pulse 10 times, about 4 seconds each pulse. When mix looks like coarse cornmeal, add nuts, then pulse again, 4-5 times, about 1 second each pulse. Do not over mix. Refrigerate topping while preparing fruit, at least 15 minutes.
To do by hand: Allow butter to sit at room temperature for 5 minutes. Blend dry ingredients in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mix between fingertips until mix looks like wet crumbly sand. Add finely chopped nuts and toss to evenly distribute. Refrigerate.
Filling
2 1/2 to 3 pounds peaches peeled, pitted and cut into 1/3 inch wedges
1/4 cup sugar
1 1/2 Tbsp. lemon juice
1/2 tsp. grated lemon zest
Mix all together and scrape into 8 inch square baking dish or 9 inch deep dish pie plate. Distribute chilled topping evenly over fruit. Bake 40 minutes. Increase oven temperature to 400º and continue baking until fruit is bubbling and topping turns deep golden brown, about 5 minutes more.
Serve warm with ice cream or whipped cream.
I like a handful of blueberries thrown in with peaches.
