These Blueberry Peach Muffins are moist and packed with delicious fruit flavor. Take advantage of fresh fruit that help sweeten the bread and deliver on a breakfast craving. Topped with a delicious crumble, you can serve warm with butter for breakfast or add as a snack to your kids lunch!
Why This Recipe Works
I recently shared my favorite Blueberry Muffin recipe with you, but this new recipe with blueberries and peaches takes the whole muffin situation to a new level of delicious. This is the perfect snack or breakfast when peaches are in season! Ripe, juicy peaches are bursting out of every grocery store I walk into lately and I grab myself a giant box every single time. There’s something so special about in-season fruit, am I right?
Recipe Ingredients
Crumble
Pantry staples – Butter, brown sugar, flour, cinnamon
Muffins
Fresh blueberries
Peaches
Pantry staples – Flour, salted butter, brown sugar, sugar, eggs, vanilla extract, baking powder, baking soda, salt
How To Make Blueberry Peach Muffins Recipe
Make the Crumble
In a small bowl, combine the crumble ingredients (butter, brown sugar, flour and cinnamon). Mix well and set aside.
Make the Muffins
Step 1
In a small bowl, combine the blueberries and 1 tablespoon flour. Mix well and set aside. Preheat oven to 375 degrees F and line a muffin tin with cupcake liners (or spray generously with cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar, sugar, eggs and vanilla and beat until combined.
Step 2
In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries and peaches.
Step 3
Fill the prepared muffins cups completely full of batter. The batter will be thick. Sprinkle the crumbles evenly over the tops. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centers comes out clean. Repeat with remaining batter and crumbles. Serve warm!
Recipe Tips
- If your peaches are super ripe and juicy, pat them dry with a paper towel before adding them to the batter in order to avoid an overly-moist final product.
- Fill up those cups! The batter should fill the muffin cups at least to the brim, if not a little more.
- Don’t skimp on the crumbles! It may seem like overkill to add all of the crumbles to the batter, but you will be happy you did. Use ’em up!
- You can skip flouring the blueberries if you’re short on time.
- For the yummiest Blueberry Peach Muffin experience, serve warm straight from the oven with a pat of butter!
- If you’re feeling indulgent, serve them with glaze drizzled over the tops! Whisk together 1 cup confectioner’s sugar with 2-3 tablespoons milk.
It’s no secret that I’m in love with the peach-blueberry combo. Also check out my Peach Blueberry Cheesecake and my Peach Blueberry Crisp! YUM. Now go grab yourself a box of juicy peaches and start baking!
I’m hoping you all have a wonderful week!
FAQ About Muffins
Yes, frozen pieces of fruit will work. Allow them to come to room temperature, dry as much moisture off as you can and then coat them in a little bit of flour before adding to the batter.
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Blueberry Peach Muffins Recipe
Ingredients
CRUMBLE
- 3 tbsp. butter melted
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 tsp. cinnamon
MUFFINS
- 1 1/2 cups fresh blueberries
- 1 tbsp. flour
- 3/4 cup salted butter softened (1 1/2 sticks)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 large ripe peaches peeled, pitted and chopped
Instructions
MAKE THE CRUMBLE
- In a small bowl, combine the crumble ingredients (butter, brown sugar, flour and cinnamon). Mix well and set aside.
MAKE THE MUFFINS
- In a small bowl, combine the blueberries and 1 tablespoon flour. Mix well and set aside. Preheat oven to 375 degrees F and line a muffin tin with cupcake liners (or spray generously with cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar, sugar, eggs and vanilla and beat until combined.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries and peaches.
- Fill the prepared muffins cups completely full of batter. The batter will be thick. Sprinkle the crumbles evenly over the tops. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centers comes out clean. Repeat with remaining batter and crumbles. Serve warm!
Notes
- If your peaches are super ripe and juicy, pat them dry with a paper towel before adding them to the batter in order to avoid an overly-moist final product.
- Fill up those cups! The batter should fill the muffin cups at least to the brim, if not a little more.
- Don’t skimp on the crumbles! It may seem like overkill to add all of the crumbles to the batter, but you will be happy you did. Use ’em up!
- You can skip flouring the blueberries if you’re short on time.
- For the yummiest Blueberry Peach Muffin experience, serve warm straight from the oven with a pat of butter!
- If you’re feeling indulgent, serve them with glaze drizzled over the tops! Whisk together 1 cup confectioner’s sugar with 2-3 tablespoons milk.
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