Name: Blueberry Peach Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 15 muffins
Ingredients: 3 tbsp. butter (melted); 1/2 cup brown sugar; 1/2 cup all-purpose flour; 1 tsp. cinnamon; 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)

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These Blueberry Peach Muffins are moist and packed with delicious fruit flavor. Serve warm with butter for breakfast or a snack!

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?

A few notes about these Blueberry Peach Muffins so that they are the best little muffin they can possibly be for you:

– 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!

Blueberry Peach Muffins

Peaches and blueberries make the YUMMIEST muffins!

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Course: Bread

Cuisine: American

Keyword: blueberry, brunch, cinnamon, muffins, peaches, snacks

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: muffins

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!