Blueberry Peach Muffins Recipe

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

Blueberry Peach Muffins

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?

Blueberry Peach Muffins

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!

Blueberry Peach Muffins

- 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.

Blueberry Peach Muffins

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
Blueberries, peaches, cinnamon
Muffin, Bread, Blueberries
American
Yield: 15

BLUEBERRY PEACH MUFFINS

prep time: 20 minscook time: 20 minstotal time: 40 mins

Peaches and blueberries make the YUMMIEST muffins!

ingredients:

CRUMBLE
  • 3 tablespoons melted butter
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
MUFFINS
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour
  • 3/4 cup (1 1/2 sticks) salted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large ripe peaches, peeled, pitted and chopped

instructions:

MAKE THE CRUMBLE
  1. In a small bowl, combine the crumble ingredients (butter, brown sugar, flour and cinnamon). Mix well and set aside.
MAKE THE MUFFINS
  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.
  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.
  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!
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