Blueberry Peach Muffins

Imagine your house filled with the smell of freshly baked blueberry peach muffins on a Saturday morning. Life is about the little things. These easy bakery style muffins rise beautifully and are filled with fresh blueberries and peaches.

My favorite way to bake muffins is by filling them with fresh fruits, especially seasonal fruits. During summer time, I love to make blueberry muffins because blueberries are so sweet and plump. Peaches are also one of my favorite summer fruits…so I thought, hey, why not make blueberry peach muffins!

Best. Decision. Ever.

These blueberry peach muffins are so fruity, fresh tasting, tender, buttery, and perfectly sweet. They are made with a Greek yogurt base, which makes the muffins very tender. They are also topped with a very simple cinnamon streusel topping. You’ll love these muffins!

I am also sharing tricks to get that high muffin top that make muffins so pretty!

How to Make High Domed Muffins

A while ago, I learned a really cool muffin technique from Sally’s Baking Addiction and I can’t imagine baking my muffins any other way. They rise beautifully, like bakery style muffins. The dome is perfectly high and round…so pretty!

The technique: bake at high temperature (425 degrees F) for the first 5 minutes to quickly get that beautiful rise, and then lower to 350 degrees F to cook the center of the muffin. The muffins will not collapse if the temperature and the timing are correct.

Make sure that the batter is thick and that you’re using the right amount of baking powder and baking soda. Also check that the baking powder and baking soda are fresh so they activate when baking.

Making these Blueberry Peach Muffins

Making blueberry peach muffins is very easy and fun! You can find specific ingredient quantities and instructions in the recipe, but here is a top-level summary on how to make these:

1. Preheat oven to 425 degrees F and grease a standard 12-muffin tin.
2. Make the streusel crumb topping and set aside.
3. Whisk dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
4. Combine wet ingredients: melted butter, honey, Greek yogurt, milk, eggs, and vanilla extract.
5. Add wet ingredients to dry ingredients.
6. Gently, fold in fresh blueberries and fresh diced peaches until just combined. Use a rubber spatula.
7. Fill muffin tins all the way to the brim and top with the streusel topping. If desired, insert a few blueberries and peach on the top.
8. Bake at 425 degrees for the first 5 minutes so they quickly rise, and then lower the oven temperature to 350 degrees F and bake for another 15-18 minutes.

This muffin recipe is so easy and delicious! You’ll love it!

Tips for Making the Perfect Muffins

• If using frozen blueberries, do not thaw.
• Use fresh fruit for best results.
• To get high muffin tops, bake at high temperature (425 degrees F) for the first 5 minutes to get that quick and beautiful lift, and then lower the temperature to 350 degrees F to continue baking.
• Definitely don’t overmix the batter. For muffins, you should always mix until just combined.
• Fill the muffin tin with the batter almost all the way to the top to get the tall muffins.

Storing these Blueberry Peach Muffins

You can either keep them in an airtight container for about 3 days or freeze them for up to 2 months. To freeze them, let them cool completely first and then freeze in a Ziploc bag or in a freezer-friendly container. Thaw in the refrigerator or on the countertop.

That’s all! I hope you like these blueberry peach muffins as much as I do. In fact, I think I’m gonna bake another batch right now!

And if you’re looking for more baked goods for breakfast, check these out:

• banana pecan maple muffins
• cranberry and dark chocolate scones
• fresh strawberry bread
• blueberry coffee cake

And please don’t forget to pin this recipe! Much appreciated 🙂

If you try my recipe, use #cookingformysoul on Instagram! Follow me on Pinterest, Instagram, Facebook for the latest fun updates and recipes!