These Blueberry Peach Muffins are one of my favorite summer bakes! They are packed with juicy peaches and sweet blueberries, then topped with a buttery cinnamon streusel made with flour, brown sugar, granulated sugar, and butter.
I really love the contrast of the soft, tender muffins with the crisp, crumbly topping. I also share my simple oven temperature trick for creating those beautiful, tall bakery-style muffin tops every time!
Quick Look: Blueberry Peach Muffins
- Prep Time: 20 minutes, Cook Time: 25 minutes
- Total Time: 45 minutes
- Method: Baked
- Main Ingredients: Blueberries, peaches, Greek yogurt, honey, cinnamon
- Flavor Profile: Sweet, fruity, warm, cozy
- Ideal For: Baked goods, breakfast, bakery-style snacks
I mean, look at how gorgeous these muffins are…
Jump to:
Ingredient Notes
- Blueberries: I always use fresh blueberries because they hold up better in the batter, but frozen will work just fine.
- Peaches: I tested these peach blueberry muffins with both frozen and fresh peaches (fully thawed and patted dry), and both work just the same. No meaningful difference.
- All- purpose flour: Gives these muffins their soft yet sturdy bakery-style, tender crumb.
- Baking soda and baking powder: Both are needed to help the batter rise. Follow the measurements for each according to the recipe card.
- Granulated sugar and brown sugar: They are both necessary for a balance of sweetness and texture. Brown sugar, in particular, adds to that soft and tender crumb.
- Honey: Adds a nice touch of extra sweetness in a subtle way.
- Greek yogurt and whole milk: The yogurt is the sour ingredient that activates the baking soda and keeps the batter thick enough to hold up the fruit, while whole milk adds extra moisture.
- Large eggs: Eggs in baked goods always provide that essential structure.
- Unsalted butter: Adds rich buttery flavor and keeps the crumb soft and flavorful.
- Ground cinnamon, vanilla extract, salt: For that warmth, comforting baked goods flavor.
- For the crumb topping: Flour, light brown sugar, granulated sugar, ground cinnamon, unsalted butter and salt.
As always, ingredient quantities can be found in the recipe card down below.
Substitutions and Variations
- Peaches: Frozen peaches work well. Just thaw and pat them dry before folding into the batter, so they don’t release excess moisture into the batter.
- Blueberries: Frozen blueberries should be used straight from the freezer without thawing.
- Honey: Maple syrup, 1:1 substitution.
- Whole milk: Swap with 2 percent milk, cashew or almond milk.
- Nuts: Chopped pecans, like in these Banana Nut Muffins, can be folded into the batter.
How to Make Blueberry Peach Muffins
- Dry ingredients. Preheat oven to 400°F and line a 12-cup muffin pan. In a large bowl, whisk the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon and salt until evenly combined.
- Wet ingredients. In a separate large bowl, mix the Greek yogurt, whole milk, honey, eggs, vanilla extract, and the cooled melted butter until well combined.
- Combine batter. Mix in the dry ingredients into the wet ingredients. Do not overmix. The batter will be thick.
- Fold in the fruit. Gently fold in the peaches and blueberries into the batter with a rubber spatula until just combined. Set some fruit aside for topping later.
- Crumb topping. Combine all the crumb topping ingredients into a bowl, adding melted butter last. Do not overmix, it should be crumbly and a little moist. Set aside
- Fill the batter into the muffin pan evenly, almost all the way to the top with batter. Tip: For easier release, line with muffin liners or grease the inside really well with butter.
- Top with the prepared crumb topping and add a few pieces of fruit on top for a pretty finish, gently pressing them down.
- Bake at 400°F for the first 5 minutes on the middle rack, then reduce to 350°F and continue baking for 18-20 minutes (don’t open the oven door), or until a toothpick comes out clean. Cool the blueberry peach muffins for at least 20 minutes.
Tips for Success
- No need to coat the blueberries with flour. The muffin batter is thick enough that the fruit stays evenly distributed, and this prevents the fruit from sinking.
- Don’t overmix the batter. Mix the batter just until combined to keep the muffins soft and tender instead of becoming dense.
- The batter will be thick. However, if it feels too stiff, add 1 tablespoons of milk and continue mixing.
- Fold the fruit in gently. Use a rubber spatula to gently fold in so the blueberries don’t burst and release too much moisture. The fruit should be well patted dry to prevent too much moisture in the batter.
- Baking temperatures: Start for 5 minutes at 400°F, then reduce to 350°F and continue baking for another 18-20. The initial high temperature bake is what causes the high muffin top domes.
Recipe FAQs
Why do my muffins not rise?
This happens if your baking powder or soda has expired, if you mixed the batter too much, or if your oven wasn’t hot enough to create that first burst of steam. Also, if you opened the oven while baking since a change in air temperature can cause muffins to collapse.
How do you keep the crumb topping crunchy?
Avoid overmixing the crumb topping, pat the peaches and blueberries dry, and bake the muffins until the topping is golden brown and fully set.
Can I make them without the crumb topping?
Yes, you can omit and bake as directed.
Make Ahead, Storage, Freezing
Make ahead: These muffins can easily be frozen so you can make up a big batch for later. They also keep very well at room temperature for several days.
Room temperature: Store in an airtight container lined with paper towels on the top and bottom to absorb extra moisture for up to 3-4 days and keep the crumb topping crunchy.
Freezing: Freeze on a baking sheet first before moving them to a heavy-duty freezer bag so they don’t stick together. They can be frozen for up to 3 months. Thaw in the refrigerator overnight.
More Fruity Baked Goods
Looking for more? Also try my Blueberry French Toast Casserole, Peach Apple Crumb Bars and easy Lemon Bars!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Blueberry Peach Muffins
These gorgeous blueberry peach muffins bake up tall and pretty, bakery-style! They are so tender and moist, filled with bursting blueberries and sweet yellow peaches.
Servings 12 muffins
Calories 324kcal
Equipment
Ingredients
- 2 cups all-purpose flour - spooned and leveled
- ¼ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup Greek yogurt - room temperature
- ⅓ cup whole milk
- ¼ cup honey
- 2 large eggs - room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled - (1 standard stick)
- 1 cup diced fresh peaches - plus more for topping, see notes
- 1 cup fresh blueberries - plus more for topping, see notes
Crumb topping:
- ⅔ cup all-purpose flour
- ⅓ cup light brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter - melted
- A pinch of salt
Instructions
- Preheat oven to 400ºF. Line a 12-muffin pan with muffin liners or grease really well with butter. Note: We will be starting with this higher oven temp, then lowering to 350ºF to finish baking.
- Dry ingredients: In a large bowl, whisk the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, and ground cinnamon until evenly combined. Set aside.
- Wet ingredients: In a separate large bowl, mix the Greek yogurt, whole milk, honey, eggs, vanilla extract, and the melted and cooled butter until well combined. Set aside.
- Combine batter: Using whisk, mix in the dry ingredients into the wet ingredients. Do not overmix. Note: The batter will be thick; however, if it feels too stiff to mix, add 1 extra tablespoon of milk.
- Fold in fruit: Pat dry the diced peaches and blueberries. Then, using a rubber spatula, fold them into the batter until just combined. Set aside. Note: If using frozen blueberries, do not thaw, but frozen peaches should be thawed beforehand.
- Make the crumb topping: In a bowl, combine the crumb topping ingredients, drizzling the melted butter last. Do not overmix, it should be crumbly and a little moist.
- Assemble muffins: Fill the prepared muffin pan almost all the way to the top with the batter. Sprinkle the crumb topping all the way to the top (you may not need all) and insert a few pieces of peaches and blueberries on top to make it pretty.
- Bake at 400ºF for the first 5 minutes in the middle rack to get that tall muffin dome quickly. Then reduce oven temperature to 350ºF and continue baking for another 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Tip: Do not open the oven door, otherwise the muffins can deflate.
- Cool: Let the muffins cool for at least 20 minutes before removing them from the pan. Enjoy!
Notes
- If using frozen blueberries, do not thaw. Add them frozen.
- If using frozen peaches, thaw first and pat dry completely. If using canned peaches, pat them dry completely.
- Bakery muffin dome trick: Bake at 400°F for the first 5 minutes, then lower to 350°F for 18-20 minutes without opening the oven door. The high temperature at first activates the leavening agents so they rise quickly at first.
- Fill them all the way to the top: Fill liners almost to the top. The thick batter supports high domes without spilling. Don’t be shy with the crumb topping.
- Pat dry the peaches and blueberries to avoid extra moisture.
- There is no need to coat the peaches or blueberries with flour, as the batter is thick enough to prevent sinking.
- Store in an airtight container for 3-4 days at room temperature. If you want them to last longer, keep them in the fridge.
- Freezing (up to 3 months): Flash-freeze on a baking sheet before transferring to a freezer bag. Thaw on the counter or in the fridge.
- Milk: Swap whole milk with 2%, almond, or cashew milk.
- Honey: Swap 1:1 with maple syrup.
- Add-ins: Fold in chopped pecans.
- If you’d rather not use the crumb topping, just omit it.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1muffin | Calories: 324kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 307mg | Potassium: 112mg | Fiber: 1g | Sugar: 26g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
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Lauren Street says
Just made these for lunch boxes this coming week and the kids have already scoffed down 2 or 3 each!! So so delicious. The crumble topping is amazing on these. Thank you!!
Tania says
Thank you so much. Glad to hear the little ones loved the muffins!
Carole says
Is there anything I could use instead of greek yoghurt as its not something I buy but I do buy creme fraiche and sour cream
Tania says
Hi Carole! You can use sour cream, but since it’s thicker than yogurt, I’d recommend adding a little less sour cream plus an extra splash of milk to compensate for the differences in thickness.
Faye says
50 years of baking muffins and the recipe is now at the of the list! Nothing needs to be changed for this keeper!
Leanne Van Bavel says
Want to try however not a honey fan. Would you have a substitution I could try?
Tania says
Maple syrup would work well here!
Marsha says
Wonderful! I have a habit after trying an online recipe, whether it’s good or not, continuing to search for one to top it. No need here. This is it. I have to exert some self control here-just out of the oven and I HAVE to stop at one!
Carmen says
Made this in a mini muffin pan for my 16 month old granddaughter to have healthy snacks. They turn out beautifully and son in law approved!
JODIE BROWN says
Wasn’t sure but on first try followed the recipe exactly. Baked as suggested and had muffins bursting with the best combination of peaches cooked with blueberries. The strudel topping really pops the flavors. Definitely a repeat recipe. Makes great muffin tops.
Tania says
Happy to hear, Jodie! Thank you for trying it.
Jean Sancton says
I made these blueberry peach muffins and they were delicious! I love the combination of peaches and blueberries. What a perfect recipe for this time of the year! Thank you very much for sharing.
Erica Domingo says
Great recipe! I was worried I oversized because my butter was just shy of melted and needed to be broken up a little, but they came out perfectly moist and tender. I only had canned peaches, but they still tasted amazing.
Leslie Holmstrom says
Mine are in the oven. I substituted milk soured with apple cider vinegar for the yogurt. I am using a mini muffin pan so am anxious to see how they turn out.
Ron says
Beat muffins I ever made…taste like I went to Panera!! I added pineapples and walnut to mine. Can’t wait to make em again!
Tania says
That sounds delicious! Thanks for making them!
Christie says
Oh my word. These look so moist, delicious, and packed with flavor. Totally making these.
Karen says
Blueberries and peaches really should get married. These are so beautiful. Love the fresh peaches peeking out!
Amy (Savory Moments) says
Blueberries and peaches go together so nicely! These muffins look delicious and i love the crumb topping.
Colleen - Faith, Hope, Love, & Luck says
Right here is some true breakfast heaven!!!