Thursday, September 3, 2009
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Blueberry Peach Muffins

Hubby and I were getting ready to leave for vacation and I wanted to do some baking (shocking, I know!) I decided to make some muffins since they travel well. I had seen this recipe on Katie’s blog and it instantly made me think of the spiced peach jam I made for Steph Chow’s Jam Exchange. When it came time to bake these muffins, I decided to use up an extra pint of blueberries we had in the fridge instead of adding a cut up peach.

These muffins were delicious! Hubby said they’re the best muffins I’ve ever made, and I make muffins on a regular basis. They were extremely moist and the peach and blueberry flavors go well together.

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Blueberry Peach Muffins

Yield: 12 muffins

Ingredients:

1 1/2 cup flour, sifted
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly ground cinnamon
1/4 tsp freshly ground nutmeg
1/2 cup spiced peach preserves - I used my peach jam
1/3 cup milk
2 Tbsp plain yogurt
1 egg
1 pint blueberries

Directions:

Preheat the oven to 400 degrees and line a muffin tin with paper cups.

In large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and whisk to combine.

In medium bowl, combine preserves, milk, yogurt, egg, and whisk to combine well.

Mix wet ingredients into dry until just combined.

Fold in blueberries and spoon equally into 12 muffin cups.

Place muffins into oven and bake for 25 minutes or until toothpick inserted into center comes out clean.

Let cool completely before serving.

Recipe adapted from - Good Things Catered

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21 Responses to “Coconut Almond Cake with Blackberry Lime Curd”

  1. #
    1
    Ashley Bee (Quarter Life Crisis Cuisine) — March 21, 2013 at 9:14 am

    I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.

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    2
    Nutmeg Nanny — March 21, 2013 at 3:11 pm

    Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM

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    3
    Natalie @ Once Upon a Cutting Board — March 21, 2013 at 6:57 pm

    This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!

    • beantownbaker — March 25th, 2013 @ 1:19 pm

      Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉

  4. #
    4
    Megan — March 21, 2013 at 7:20 pm

    We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…

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    Ashley — March 21, 2013 at 8:50 pm

    Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      I agree. Layer cakes always look special 🙂

  6. #
    6
    Michelle — March 22, 2013 at 7:49 am

    Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.

    • beantownbaker — March 25th, 2013 @ 1:21 pm

      I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…

  7. #
    7
    Erica @ In and Around Town — March 22, 2013 at 9:04 am

    I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!

    • beantownbaker — March 25th, 2013 @ 1:23 pm

      That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!

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    Shannon — March 22, 2013 at 3:12 pm

    i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂

    • beantownbaker — March 25th, 2013 @ 1:24 pm

      I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…

  9. #
    9
    Rosie @ Blueberry Kitchen — March 23, 2013 at 4:18 am

    Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!

  10. #
    10
    Laura Dembowski — April 26, 2013 at 2:37 pm

    I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉

    • beantownbaker — April 27th, 2013 @ 10:02 am

      Then you would definitely love this cake!

  11. #
    11
    Kristina Koranek — August 10, 2013 at 9:06 pm

    Could anyone post the blackberry lime curd recipe? The link is no longer working.

    Thanks!

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