Dapper Kitchen: Easy Blueberry (& Other Summer Fruit) Muffins

Captain Dapper wants you to enjoy the fruits of summer.

It's the peak of summer and that means the farmers markets and grocery stores are full of fresh summer fruit. While I'd like to think I can sit down and eat quart after quart of blueberries and peaches, I usually end up with a bowl of fruit a little past its prime. These muffins are a perfect use of that overripe fruit. Over the 4th of July weekend I made what I called a bi-berry batch, with a mix of strawberries and blueberries, and they were a hit. This week, I used a mix of blueberries and sliced peaches in my muffins with equally delicious results. You could even skip the berries and drop some chocolate chips into these muffins to satisfy a sweet tooth. Or go savory by adding corn and peppers. Check out the recipe below.

Summer Fruit Muffins
1 1/3 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/3 cup vegetable oil
3/4 cup fresh or frozen fruit (blueberries, strawberries, peaches, etc.)
Streusel topping (below)

In a large bowl, stir together dry ingredients. Make a well in the center. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Add fruit and continue to stir -- but don't stir too much! You still want the batter to be a bit lumpy. Pour batter into greased or lined muffin pans. Set aside and create topping.

Streusel Topping
2 tablespoons firm stick butter
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Cut butter into flour, brown sugar and cinnamon using a pastry blender until crumbly.

Add Streusel topping to tops of muffin batter. Bake in a preheated 400 degree oven for 20 - 25 minutes. This recipe will make 6 large or 12 small muffins.

Brew a pot of coffee and enjoy the fruits of your labor. Yeah, sorry, I couldn't resist that pun.

Images: Jason Loper