Nectarine & Blueberry Muffins with Crumb Topping

After seeing Betty White's hilarious skit about her Muffin, I seem to have them on my mind. That skit totally tops Alex Baldwin's Schweddy Balls. So, I had some nectarines and blueberries around and decided to make, wait for it...nectarine and blueberry muffins! (I know, I am that spontaneous in real life!)

This recipe for muffins was inspired by picky cooks recipe for peach and blackberry muffins. Except I used nectarines. Except I used blueberries. Except my sour cream was expired, it was early in the morning and I wasn't going to the store, so I subbed greek yogurt. Except I used more vanilla and no milk. And I added some oatmeal to the topping. So, other than that, it is exactly the same!

Used yellow nectarines from the Farmer's Market. My favorite place every weekend.

I love nectarines, peaches, plums and apricots! Yummmmmmy! I love to eat the white nectarine and bake with the yellow nectarine. Sometimes the white gets a bit washed out. I used 1 1/2 nectarines to make 3/4 cup, and 3/4 cup blueberries.

I used these brown parchment "tulip" cupcake liners (picked up at Surfas). They come in white and brown. I think they are ideal for muffins with toppings so the topping doesn't fly all over your oven. Because cleaning your oven bites. Big time.

I thought I had sour cream in the fridge, but alas, no. But I did have some non-fat Greek Yogurt and used that. I thought it would taste "diet" switching non-fat yogurt for full-fat sour cream, but they turned out nice!

Recipe:
Greatly adapted from pickycook's blackberry peach crumb topped muffins

My printable recipe here

Nectarine & Blueberry Muffins with Crumb Topping

Muffin:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup Greek yogurt
2/3 cup sugar
8 tablespoons melted unsalted butter
2 teaspoon vanilla
3/4 cup nectarines (peeled)- diced
3/4 cup blueberries

Crumb Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup old fashioned oatmeal
1 teaspoon cinnamon
4 tablespoons butter (1/2 stick)
Mix together with your fingertips until crumbly. Set aside.

1. Preheat oven to 400 degrees F.
2. Make the topping mixture and set aside.
3. Whisk flour, baking powder, and salt together in a large bowl.
4. Whisk eggs, yogurt, sugar, butter and vanilla together in a separate bowl.
5. Add the wet mixture to the dry and quickly mix to combine. Don't overmix! Don't have to be fully combined before adding fruit.
6. Fold in the fruit.
7. Scoop into cupcake liners.
8. Top with crumb topping.
9. Bake 17-20 minutes (depends on your oven). Use a toothpick to check doneness.