Aunt Jo’s Blueberry Peach Muffins
My Aunt Johann was an excellent baker! Unfortunately, I had always lived far away, so I wasn’t able to sample many of her things that she made. I was lucky enough to be there for this little gem. I was in Cleveland, Ohio visiting my dad’s side of the family. We were all in the kitchen when my Aunt Johann brought over this peach/blueberry crumb cake. My cousin, Brandi, was jumping up and down saying that this was one of her favorite things. I thought to myself, okay, let me see what this “cake’ is all about. Well, I couldn’t decide if it was a breakfast coffee cake or a dessert. After trying it, I think it could be both! It was made with the store bought blueberry muffin mix, canned peaches, and then a sugar, cinnamon, and butter crumb topping. My Aunt Johann made it in a 9x13 rectangular cake pan. However, I have found that it is even better as muffins! My Aunt Johann passed in 2008 of lung cancer, but I love how everyone has fond memories of her baking cookies, pies, and cakes. She had long tables in her basement, and my dad would say she would fill those tables with cookies! I would have loved to learn so much more from her but I am grateful to have these recipes to remind me of her. Once again, it is so important to get the recipe if you have a favorite food or dish that a family member makes. Have them write it down or you write it down, just make sure to get the recipe! It IS important. That way, when you make it, YOU have the memory of that person. You also have the story to tell about that person whether you pass it down to your own children and grandchildren or enjoy it for yourself! That is family history and you don’t want to lose it. The photo above is from my Cousin Brandi’s rehearsal dinner. My Aunt Jo is the one in the white along with my stepmom, Beverly, my Aunt Rosie in black, me in pink, and my daughter, Cierra (4 years old), below us. I have to say, my aunts and my stepmom are all excellent cooks! My daughter Cierra is almost 23 now, and she, too, is an excellent cook! It must be in the genes!
Aunt Jo’s Blueberry Peach Muffins
2 boxes Betty Crocker Blueberry Muffin mix (make sure you have the ingredients from the muffin mix)
1 large can peaches in light syrup, drained and rinsed
1 cup flour
1 cup sugar
2 teaspoons ground cinnamon
1 stick unsalted butter, melted
2 muffin pans
24 muffin liners
Preheat oven to 425°. Line two muffin pans with liners. Drain and rinse well the blueberries before adding to the muffin mixture. Prepare muffin mix according to package directions. Drain and rinse peaches, set aside and dry on paper towels. Dry the peaches well so moisture does not make the muffins soggy.
In a medium mixing bowl, combine flour, sugar, cinnamon, and butter. Mix well and set aside. Mixture should be crumbly.
Pour the batter into the muffin pans leaving 1/4 inch from the top of the liner. Apply two peach slices on top of the blueberry batter. Top peaches with 1 to 2 tablespoons of the sugar/flour mixture. Bake for 18 to 20 minutes. Check with a toothpick; if toothpick comes out clean, the muffins are done.
To make in a 9 x 13 inch pan:
Follow instructions for flour sugar mixture and blueberry muffin batter. Pour batter into a 9x13 inch pan. Use two large cans of peaches instead of one. Top batter with three rows of peaches. Top peaches with flour sugar mixture. Bake at 425° for 30 to 45 minutes. Check with a toothpick. If toothpick comes out clean, cake is ready. Make sure the crumb mixture is not burning. Serve warm with vanilla ice cream or cold.
Aunt Jo's Blueberry Peach Muffins
Ingredients
- 2 boxes Betty Crocker Blueberry Muffin mix (make sure you have the ingredients from the muffin mix)
- 1 large can peaches in light syrup, drained and rinsed
- 1 cup flour
- 1 cup sugar
- 2 tsp. ground cinnamon
- 1 stick unsalted butter, melted
- 2 muffin pans
- 24 muffin liners
Instructions
- Preheat oven to 425°
- Line two muffin pans with liners.
- Drain and rinse well the blueberries before adding to the muffin mixture. Prepare muffin mix according to package directions.
- Drain and rinse peaches, set aside and dry on paper towels. Dry the peaches well so moisture does not make the muffins soggy.
- In a medium mixing bowl, combine flour, sugar, cinnamon, and butter. Mix well and set aside. Mixture should be crumbly.
- Pour the batter into the muffin pans leaving 1/4 inch from the top of the liner.
- Apply two peach slices on top of the blueberry batter. Top peaches with 1 to 2 tablespoons of the sugar/flour mixture.
- Bake for 18 to 20 minutes.
- Check with a toothpick; if toothpick comes out clean, the muffins are done.