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