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Blueberry Peach Muffins

Peaches and blueberries make the YUMMIEST muffins!
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Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 15 muffins
Calories: 291kcal
Author: Megan Porta



  • 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



  • In a small bowl, combine the crumble ingredients (butter, brown sugar, flour and cinnamon). Mix well and set aside.


  • 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!


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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