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:
- Preheat oven to 425 degrees F and grease a standard 12-muffin tin.
- Make the streusel crumb topping and set aside.
- Whisk dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
- Combine wet ingredients: melted butter, honey, Greek yogurt, milk, eggs, and vanilla extract.
- Add wet ingredients to dry ingredients.
- Gently, fold in fresh blueberries and fresh diced peaches until just combined. Use a rubber spatula.
- 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.
- 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 🙂
Blueberry Peach Muffins
These tender and fruity blueberry peach muffins are great for breakfast! Topped with a simple cinnamon streusel and filled with peaches and blueberries. The best muffins ever!
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/4 cup honey
- 1/2 cup Greek yogurt
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced fresh peaches, plus more for topping
- 1 cup fresh blueberries, plus more for topping
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- A pinch of salt
Make the crumb topping: combine the crumb topping ingredients. It will be crumbly. Set aside.
Preheat oven to 425 degrees F. Grease a 12-muffin tin with cooking spray or butter.
Dry ingredients: In a large bowl, whisk all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until combined.
Wet ingredients: In a separate large bowl, mix the melted butter, honey, Greek yogurt, milk, eggs, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until evenly combined without overmixing. Pat dry the peaches. Using a rubber spatula, fold in diced peaches and blueberries to the batter until just combined. If using frozen blueberries, do not thaw.
Fill the prepared muffin pan almost all the way to the top with the batter. Sprinkle with the streusel topping all the way to the top, and insert a few dices of peaches and a few blueberries on the top to make it look pretty. If using frozen blueberries, do not thaw.
Bake at 425 degrees F for 5 minutes to get high muffin top quickly (middle rack). Then reduce oven temperature to 350 degrees and bake for 15-18 minutes so the center cooks, until a toothpick inserted in the middle comes out clean.
Let cool slightly and enjoy!