The other morning I woke up wanting to make muffins. So far with this pregnancy I’ve been craving two things: fruit and peanut butter. With a counter full of fresh peaches and blueberries, I decided to make a batch of coffee cake muffins. I was a little hesitant about using so much fruit in one muffin but these turned out to be one of the best muffins I’ve made in a while- I loved them!!! They’re light and fluffy and topped with a crunchy cinnamon crumb topping. The thing I like the best about these is that they just get better with time. The following day I ate two for breakfast and the flavors were even more bright and delicious! I think these would be great with blackberries or raspberries too… the options seem endless!
Blueberry Peach Muffins Recipe
Sweet peaches and blueberries bring summer flavor into every layer of these Blueberry Peach Muffins—soft, fruit-filled, and finished with a crisp, golden topping and buttery cinnamon layer.
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Servings: 12 muffins
Calories: 231kcal
Ingredients
- 1/2 cup all-purpose flour
- 3/4 cup cake flour
- 1/2 cup sugar
- 6 Tbsp (¾ stick) butter - room temperature
- 1 egg + 1 egg yolk
- 1/4 cup sour cream
- 2 Tbsp milk
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 teaspoon vanilla extract
- 1 peach - skin removed and sliced thinly
- 1/3 cup blueberries
Cinnamon Crumb Topping
- 1/2 cup all-purpose flour
- 3 Tbsp sugar
- 3 tablespoon brown sugar
- 4 Tbsp (½ stick) butter - melted
- 3/4 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one muffin tin with regular baking cups, tulip baking cups, or panettone baking cups. Set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 1 minute. Add the egg, mix, then add the egg yolk. Mix in the vanilla until just combined.
- In a medium-sized mixing bowl, combine the flours, baking soda, salt, and cinnamon. Whisk to combine. With the mixing speed on low, alternate the dry ingredients with the sour cream and milk. Mix until the batter is smooth and no flour pockets remain.
- To make the cinnamon crumb topping, in a small bowl whisk together the flour, sugars, and cinnamon. Pour the melted butter over and, using your hands, mix until it becomes clumpy.
- Scoop 1 tablespoon of batter into the bottom of each muffin cup, and spread to cover the entire base. Place a few slices of peaches over. Cover with remaining batter, then top with remaining peaches and the blueberries. Sprinkle the crumb topping over each, gently pressing it down. You will notice that there is a generous amount of topping, you’ll want to use it all!
- Place into the oven and bake for 25–28 minutes or until a cake tester or toothpick comes out clean and the tops of the muffins are golden brown. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
NOTES
STORE Peach Blueberry Muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. To FREEZE, place the fully cooled muffins in a single layer in a freezer-safe bag or container and freeze for up to 2 months.
When ready to enjoy, thaw overnight in the fridge or REHEAT in the microwave for about 15–20 seconds or in a 300 degrees Fahrenheit (150 degrees Celsius) oven until warmed through.
Nutrition
Calories: 231kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 157mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Life Made Simple Original Recipe
These look delicious Natalie, I love how small and cute they are. Same as the above post, not sure if I missed the announcement but congratulations!
These look delicious! I’m not sure if I missed the pregnancy announcement or just forgot. CongratS!
These muffins looks perfect for a snack or a breakfast! Love the flavors!