These Blueberry Peach Muffins are bursting with fresh blueberries and juicy peaches. They bake up tender and flavorful with pockets of juicy fruit in every bite. These muffins come together quickly and make the most of summer fruit.
At a Glance: Ready in about 35 minutes, from start to finish • Uses fresh peaches and blueberries • Easy to make • Perfect for breakfast or an afternoon snack
Blueberry muffins with peaches
Blueberries and peaches are a great combination. I used them together in my blueberry peach cobbler, and I thought, why not add both to a muffin? The result is a delicious muffin with two favorite fruits that make a perfect bite.
The blueberries add little bursts of sweetness, while the peaches bring a soft texture and fresh flavor. Together they create a muffin that feels light and full of fruit in every bite.
These muffins are easy to mix together and bake up beautifully with golden tops and a tender crumb. They’re perfect to make when blueberries and peaches are in season, but they’re just as good any time you have both on hand.
Key ingredients
- Blueberries - Use fresh, ripe blueberries.
- Peaches - Select ripe, juicy peaches.
- Flour - Use all-purpose flour
- Sugar - Two types of sugar are used: brown sugar and granulated sugar.
- Eggs - Add structure and texture to the muffins.
- Greek Yogurt - Use plain Greek yogurt. You could also use sour cream.
- Butter - I use regular, salted butter.
- Leavening - Use both baking powder and baking soda.
- Spices - Ground cinnamon and ground nutmeg.
- Vanilla - Adds the perfect flavoring to the muffins.
- Cinnamon Sugar - Sprinkled on top of the muffins just before baking. You can use a premixed cinnamon sugar or easily mix one together.
Making blueberry peach muffins
- Beat butter until soft and creamy.
- Add brown sugar and granulated sugar, and cream together with a mixer.
- Beat in yogurt, eggs, and vanilla.
- Stir in flour, baking powder, baking soda, salt, cinnamon, and nutmeg with a heavy spatula or wooden spoon. Stir just until most of the flour is incorporated.
- Fold in peaches and blueberries.
- Stir just until the fruit is well distributed and any remaining flour is mixed into the batter.
- Scoop into muffin tins.
- Sprinkle with cinnamon sugar.
- Bake in a preheated 375°F oven for 18-22 minutes until the muffins are fully cooked and golden brown.
- Allow muffins to cool for a few minutes. Then remove from muffin tin and continue cooling on a baking rack.
Recipe tips
- Measure the flour carefully. Use the fluff and scoop method so the muffins stay light and tender.
- Do not overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can make muffins dense.
- Cut peaches into small, even pieces. Smaller pieces distribute better and help the muffins bake evenly.
- Gently fold in the fruit. This helps keep the blueberries from breaking and turning the batter purple.
- Fill the muffin cups evenly. A cookie scoop or measuring cup makes it easy to portion the batter so all muffins bake at the same rate.
- Check for doneness in the center. Insert a toothpick into the middle of a muffin. It should come out clean or with just a few crumbs.
- Let the muffins cool in the pan briefly, then move to a rack. This prevents soggy bottoms and helps them finish setting up.
Frequently asked questions
Yes, the muffins can be frozen. Allow the muffins to cool completely, then place them in a single layer in a freezer-safe container or bag. The muffins are best when used within 3 months.
More delicious blueberry muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffins.
Blueberry Peach Muffins
Equipment
Ingredients
- ½ cup butter
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- ½ cup Greek yogurt (plain)
- 2 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 cup blueberries
- 1 cup peaches (peeled, pitted, and diced into ¼ inch pieces)
- 1 tablespoon cinnamon sugar (optional)
Instructions
- Preheat oven to 375°F.
- Beat butter until soft and creamy. Add brown sugar and granulated sugar, and cream together with a mixer.½ cup butter, ⅓ cup brown sugar, ¼ cup granulated sugar
- Beat in yogurt, eggs, and vanilla.2 eggs, ½ cup Greek yogurt, 2 teaspoon vanilla
- Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the top of the batter. Begin mixing the dry ingredients together first, then mix into the wet ingredients. Stir just until most of the flour is incorporated.2 ¼ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg
- Add blueberries and chopped peaches. Stir just until the fruit is well distributed, and any remaining flour is mixed into the batter.1 cup blueberries, 1 cup peaches
- Scoop into muffin tins that have been lightly greased or lined with paper liners.
- Sprinkle with cinnamon sugar.1 tablespoon cinnamon sugar
- Bake in a preheated 375°F oven for 18-22 minutes until the muffins are fully cooked and golden brown. Use a toothpick inserted in the center of a muffin to determine if they are fully cooked. If the toothpick comes out with just a few crumbs and no wet batter, the muffins are done.
- Allow muffins to cool for a few minutes. Then remove from muffin tin and continue cooling on a baking rack.
Notes
- Measure the flour carefully. Use the fluff and scoop method so the muffins stay light and tender.
- Do not overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can make muffins dense.
- Cut peaches into small, even pieces. Smaller pieces distribute better and help the muffins bake evenly.
- Gently fold in the fruit. This helps keep the blueberries from breaking and turning the batter purple.
- Fill the muffin cups evenly. A cookie scoop or measuring cup makes it easy to portion the batter so all muffins bake at the same rate.
- Mix cinnamon sugar for the topping.
- Check for doneness in the center. Insert a toothpick into the middle of a muffin. It should come out clean or with just a few crumbs.
- Let the muffins cool in the pan briefly, then move to a rack. This prevents soggy bottoms and helps them finish setting up.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Valerie says
Could I use frozen blueberries and could I use tinned peaches for the muffins
Kathy says
Hi Valerie,
Yes, both will work. Drain the peaches well so you don't add any extra liquid. Don't thaw the blueberries before adding. You'll need to increase the baking time by about 5-7 minutes.
Kathy