Blueberry Peach Muffins
Peaches and blueberries make the YUMMIEST muffins!
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Servings: 15 muffins
Calories: 291kcal
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!
Nutrition
Calories: 291kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 350mg | Potassium: 108mg | Fiber: 1g | Sugar: 24g | Vitamin A: 473IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
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