Blueberry Persimmon Muffins

Soft and moist these blueberry persimmon muffins are perfect for breakfast, brunch or as a snack. Whole blueberries & hazelnut streusel make them extra delicious!

Guys, if you can buy persimmons in your corner of the world, I highly recommend making these blueberry persimmon muffins.

Because the dough needs chilling the prep can be done the night before baking. The following day all you have to do is bake them. The preparation is easy and if you don’t count the chilling in barely takes 15 minutes.

To make these persimmon muffins I used my auntie’s recipe for banana muffins. I had no bananas at home so I used persimmons instead and the recipe worked really well. They are soft, light with whole blueberries inside and hazelnut streusel topping. I personally like the hazelnut topping that gives these blueberry persimmon muffins some crunchiness and extra texture.

What do you do with a persimmon?

Persimmon is a sweet fruit that is mostly eaten raw but you can also use it in baking (check the blueberry persimmon muffin recipe below), smoothies (Persimmon Banana Smoothie) or make no bake sweet treats (No Bake Persimmon Desserts). In some countries you can also buy dried persimmons or you can try drying them yourself.

What is important to know about persimmons is the fact that there are 2 main types: The astringent and non-astringent persimmon.

The main difference between these two types is their taste. When you buy the astringent variety and eat it before it is perfectly ripe – you will not be happy with your “food experience”. It will leave bitter, dry and weird feeling in your mouth. That sort of feeling or sensation you never want to experience again. And that is why it is important to know the difference:

Astringent persimmon – acorn shape, needs to be completely ripe before eating, when unripe this variety is hard to touch, ripe one is very soft to touch (almost bursting inside).

Non-astringent persimmon – tomato/donut shape, can be eaten when unripe (it will taste sweet). Fuyu is the non-astringent persimmon variety – these persimmons don’t need to be fully ripe to be enjoyed.

Is persimmon good for you?

Definitely! Persimmon is an excellent source of fiber, antioxidants and potassium. If you exercise, try eating this fruit before your workout. It will boost your energy level. It’s also good for your eyes and heart and contains good level of Vitamin A, C and K.

If you are still not sure what persimmon to buy, check out this quick video: How to eat a persimmon and know if it’s ripe. I found it quite helpful.

Ingredient Substitutions

Yes. If you don’t have persimmons, use 1 large or 2 small bananas. The streusel topping can be omitted completely but you will lose an extra flavor and texture.

Greek yogurt can be substituted with sour cream or crème fraiche.

Want to see how to make Blueberry Persimmon Muffins? Watch the video!

5 from 6 votes

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Blueberry Persimmon Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Soft and moist these blueberry persimmon muffins are perfect for breakfast, brunch or as a snack. Whole blueberries & hazelnut streusel make them extra delicious!

Course: Dessert

Servings: 12 - 15 Muffins

Calories: 224 kcal

Ingredients

• ¾ cup Cane Sugar (100g)
• 1 stick Unsalted Butter (110g)
• 2 Eggs
• 1¼ cup All-Purpose Flour (200g)
• 1 tbsp Baking Powder
• 2 tbsp Greek Yogurt
• 1 cup Pureed Persimmon (from 1½ persimmons)
• ½ cup Blueberries

For the streusel topping:

• ½ stick Unsalted Butter (50g)
• ¼ cup Brown Sugar (50g)
• ¼ cup All-Purpose Flour (50g)
• ¼ cup Hazelnuts

Instructions

1. In a large bowl, beat the sugar and soften butter until fluffy. Add the eggs, one at a time. Beat well after each addition.
2. Stir in sifted flour and baking powder. Add yogurt, pureed persimmon and whisk until well combined.
3. Chill in the fridge for 30 minutes.
4. Meanwhile: Using your hands or fork to make the streusel topping. Combine diced cold butter, flour, sugar and hazelnuts in a food processor and pulse until you get a crumb like texture (you can also do this by hand or use a fork).
5. Take the batter out from the fridge, scoop into muffin tray/muffin cups and top with streusel topping.

6. Bake in a preheated oven at 370°F/190°C for 20-25 minutes or until done.

Recipe Notes

1. This recipe can be prepped ahead: make the batter in the evening and bake in the morning.
2. Cane sugar can be substituted with brown sugar.
3. Sour cream or crème fraiche can be used instead of Greek yogurt.
4. Two small mashed bananas are a great substitution for persimmons.
5. The streusel topping keeps well in the fridge so you can make it ahead.

Nutrition Facts

Blueberry Persimmon Muffins

Amount Per Serving

Calories 224 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Cholesterol 46mg 15%

Sodium 12mg 1%

Potassium 174mg 5%

Total Carbohydrates 29g 10%

Sugars 14g

Protein 2g 4%

Vitamin A 6.3%

Vitamin C 13.4%

Calcium 5.4%

Iron 7.1%

* Percent Daily Values are based on a 2000 calorie diet.

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