i recently went with alex to Winona, Minnesota on a business trip. while he met with the client i worked out of a coffee shop. the
Blue Heron Coffee House was really quaint and was attached to the most adorable book store. the coffee was good but their bakery items were amazing. my favorite was a blackberry peach muffin. i easily could have eaten 10 of those darn things.
these blackberry peach muffins remind me of those at the coffee shop but better. the muffin is moist, thanks to the milk and sour cream. the crumb topping gives the muffin the texture it needs. the lemon zest brightens up the fruit. all in all - this is one excellent muffin. blackberry and peach is definitely my new favorite fruit combination.
one last thing before i get to the recipe - i found a great place to order muffin/cupcake liners. it is called the
Cupcake Swirl. they have hard to find brown liners and these adorable tulip baking cups! the shipping is quick and the product is excellent.
and in case the FTC is reading this - i was not paid or offered anything to mention the Blue Heron Coffee Shop or Cupcake Swirl. i did it because i wanted to!
blackberry peach crumb topped muffins 2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon whole milk
2/3 cup sugar
8 tablespoons melted unsalted butter
1 1/2 teaspoon vanilla
zest of a lemon
3/4 cup peaches - diced
3/4 cup blackberries - sliced in half
Preheat oven to 400 degrees F. Line muffin pan with liners.
Whisk flour, baking powder, and salt together in a large bowl.
In a medium bowl whisk eggs, sour cream, lemon zest, milk, sugar, butter and vanilla together.
Add the wet mixture to the dry and stir to combine. Do not over mix.
Toss the peaches and blackberries with a little bit of flour and then fold into the batter.
Divide the batter into the muffin cups.
crumb topping1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon cinnamon
4 tablespoons butter - softened a bit
Combine all the ingredients in a small bowl until it is crumbly.
Sprinkle the batter with the crumb topping.
Bake for 17 - 20 minutes. Cool on wire rack.
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if you have read picky cook for any amount of time you will know my
love of lemon. i know it may seem like a lot of zest in this recipe but
trust me - it is perfect. the lemon flavor is strong but not over
powering. the poppy seeds are like little surprising pops in your
mouth. the pancakes are moist and thick - just the way i like them. i
served these lemon poppy seed pancakes with macerated berries (any mix
of berries would work). just add a bit of sugar to the berries and let
them sit at room temp while you make the pancakes. 
