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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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Baked Goods, Breakfast
Cuisine: American
Keyword: blueberry muffins, blueberry peach muffins, peach muffins
Servings: 12 muffins
Author: Tania



  • 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

Streusel 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!