It was the most perfect summer day complete with picking pounds and pounds of blackberries off the vine, fresh peaches, peach soft serve and clear sunny skies. Other than eating almost as many blackberries as we picked, which is really saying something as it was literally a basket full, the next best part of the day was the discovery of the most delicious fruity muffin recipe.
Tourist Tip: For anyone in Charlottesville, this amazing blackberry place is right across from Blue Mountain Brewery off of 151. It’s really understated with a nice little open air barn where you will meet the sweetest older lady who provides you with a basket, directions to the vines ( around back near the pond) and sells amazing looking veggies, salsas and jams.
I had exactly an hour between getting back from our morning harvest adventure and a kayaking trip with friends ( yes I constantly over book myself, but I kinda like it that way) and decided to make the most of it as the peaches were so juicy I knew they weren’t going to last long. Thanks to genius kitchen, these muffins have become a favorite grab and go breakfast and are great for adding really any fruit to! Also, they are super simple to make- meaning even when you’re crunched for time or tired of meal prepping, it doesn’t take much to get these in the oven and filling your house with the most delicious smell. Seriously, as I type this I’m making a batch per Adam’s request and if I could bottle the smell and pump it through the house constantly, I would. It smells cozy and sweet and like toasted sugar.
Super Simple Muffins
First, grab a stick of butter and let it warm to room temperature on the counter as you pull out the rest of the ingredients. Pre heat your oven to 375.
These muffins really don’t take much- sugar, flour, butter, vanilla, cinnamon, a lemon, baking powder, pinch of salt, milk, eggs and fruit of your choice. The basis of most baked good recipes really.
I used fresh peaches and blueberries the first two times I made it and it was like summer in a muffin tin. BUT I’ve also made it with just blueberries or raspberries from the store and they were still awesome.
Using a hand mixer, mix the softened butter and then add the granulated sugar, mixing until combined. Add two eggs, mixing after each one. Mix in baking powder, vanilla and salt. Now comes the slightly different part- you hand fold in half of the flour (1 cup) followed by half of the milk ( 1/2 cup) Once combined, fold in the rest of the flour until combined ( 1 cup) and then the remaining milk ( 1/2 cup). I will completely admit here- I did this as the genuis kitchen recipe called for and I really don’t know why folding instead of using the hand mixer or a whisk to combine the flour and milk is better. I think folding in these ingredients is supposed to keep the batter fluffier and keeps you from popping all the air bubbles that naturally occur in batters- but I will have to test out how it’s different when you mix them in. If anyone knows the answer- please let me know!! I’m constantly learning.
What I can promise, is that the little bit of more time and arm strength it takes to do this- is totally worth it when you try the moist, not too sweet muffins straight out of the oven!! Once the batter’s been completely mixed- fold in the blueberries (or fruit of your choosing) and pour into the greased muffin tins. Top with a sprinkle of sugar and cinnamon and let them bake for between 20 and 30 minutes. My muffin tins are jumbo so it makes about 8-9, so would probably make 12-15 regular sized ones.
Promise me you’ll try one when it’s fresh out of the oven, even if you’ve sworn you’re done eating for the day. Topped with a some butter or cream cheese- the sweetness of the berries warm are out of this world. It will definitely put a smile on your face if you’re like me and snack on one as you drive to work and listen to your favorite podcast. Talk about starting the day right…
Let me know what kind of fruit you try in yours or what you love to top it with!!