Blueberry Peach Muffins

Craving a bite of sunshine? These Blueberry Peach Muffins are bursting with juicy peaches, sweet blueberries, and pure joy! Soft, moist, and oh-so-easy to make, they’re perfect for breakfast, snacking, or even dessert. One bowl, simple ingredients, and a whole lot of fruity goodness—baking bliss has never been easier!

Blueberry Peach Muffins are like mini peach cobblers in disguise—juicy, sweet, and utterly irresistible! Whether fresh from the oven or saved for a grab-and-go breakfast, they’re guaranteed to brighten your day. And that buttery streusel topping? Pure magic in every bite!

These muffins are pure comfort—soft, cake-like, and kissed with cinnamon and vanilla, just like a warm peach pie! Easy to whip up with minimal effort, they’re perfect for busy mornings, brunch spreads, or sharing a little sweetness with friends.

If you’re all about peaches, you’ve got to try my recipes for Creamy Peach Ice Cream, Dutch Oven Peach Cobbler, Soft and Delicious Fruit Pizza Sugar Cookies, Air Fryer Peach Cobbler, Peaches and Cream and Peach Cobbler Cookies!

Close up image of a hand holding a Blueberry Peach Muffin that has been cut in half.

Ingredients Needed for Easy Blueberry Peach Muffins

All Purpose Flour. This is the base of your muffin batter, giving the muffins structure. You can swap for whole wheat flour if you want a heartier texture.
Sugar. Adds sweetness to balance the tartness of the fruit. You can try brown sugar for a richer flavor.
Salt. Enhances all the flavors, making each ingredient pop.
Baking Powder. Helps the muffins rise, giving you that perfect, fluffy muffin top.
Egg. Binds the ingredients and adds moisture to the batter. If you're out of eggs, a flax egg works well as a substitute.
Vanilla. Adds warmth and depth to the flavor. You can also try almond extract for a fun twist.
Vegetable Oil. Keeps the muffins moist. Coconut oil works as a great alternative if you prefer it.
Milk. Adds moisture and helps blend the ingredients together. Whole milk, almond milk, or even Greek yogurt can be used.
Blueberries. Fresh or frozen, these bring a juicy, sweet burst to every bite. Toss them in a little flour to keep them from sinking in the batter.
Peaches. Fresh and chopped into bite-sized pieces. Patted dry to prevent too much moisture in the muffins. Canned or frozen peaches are also an option.
Brown Sugar, Cinnamon, Flour, and Butter (for the streusel topping). Creates that irresistible crumbly topping that takes these muffins to the next level!

How to Make Blueberry Peach Muffins

Preheat your oven to 375°F and get your muffin tin ready with paper liners or a little cooking spray.
In a large bowl, combine your dry ingredients: flour, sugar, salt, and baking powder. Give it a good mix to make sure everything's evenly distributed.

Overhead image of dry ingredients needed to make Blueberry Peach Muffins.

Now, make a little well in the middle of the dry ingredients and pour in your wet ingredients—egg, vegetable oil, vanilla extract, and milk. Whisk it all together until just combined (don’t overmix, or your Blueberry Peach Muffins might get dense!).

Overhead image of wet and dry ingredients needed to make Blueberry Peach Muffins, combined and ready to be mixed together.

Overhead image of wet and dry ingredients needed to make Blueberry Peach Muffins, combined and being mixed together.

In a separate bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent those sweet berries from sinking to the bottom of your peach blueberry muffins.
Chop up one large, juicy peach into bite-sized pieces. Pat them dry with a paper towel to remove any extra liquid (nobody wants soggy muffins!).
Gently fold the blueberries and peach pieces into the batter with a rubber spatula—be gentle so you don’t squish the fruit.

Overhead image of blueberries and peaches being added to Blueberry Peach Muffin batter.

Overhead image of Blueberry Peach Muffin batter.

In a small bowl, mix together brown sugar, cinnamon, a tablespoon of flour, and melted butter. Stir until you get those perfect buttery crumbles.

Overhead image of ingredients needed to make Blueberry Peach Muffins.

Fill your muffin cups about ¾ of the way full, then sprinkle about 1 teaspoon of that delicious crumbly streusel topping over each muffin for an extra buttery crunch.
Bake at 375°F for the perfect amount of time: 20-24 minutes for jumbo muffins, 15-18 minutes for regular-sized muffins, and 9-12 minutes for mini muffins. Use a toothpick to check for doneness—if it comes out clean, your blueberry peach muffins are good to go! Let them cool on a wire rack, but don't wait too long—warm muffins are the best!

FAQs

Can I use frozen peaches and blueberries?

Absolutely! Just make sure to pat them dry to remove excess moisture.

Can I substitute the milk with non-dairy options?

Yes! Almond milk or even coconut milk works great for these muffins.

What if I don’t have a muffin tin?

You can use cupcake liners or even bake them in a loaf pan—just adjust the baking time.

How do I keep the fruit from sinking in the batter?

Toss the blueberries in a bit of flour before folding them into the batter. This will help them stay suspended.

Can I freeze these muffins?

Yes! They freeze beautifully. Wrap them individually in plastic wrap and store in an airtight container for up to three months.

Storage & Freezing

Storage: To keep these Blueberry Peach Muffins fresh, store them in an airtight container at room temperature for up to 4-5 days. You’ll love grabbing one for a quick breakfast or snack anytime! Make sure they’re completely cooled before storing to avoid condensation, which can make the muffins soggy.

Freezing: Want to enjoy these muffins later? No problem! Freeze them by wrapping each muffin individually in plastic wrap or foil. Then, pop them in a freezer-safe bag or container. They’ll last up to 3 months. When you're ready to enjoy, just thaw them at room temperature or warm them in the microwave for a few seconds for that fresh-out-of-the-oven taste.

Reheating: For that just-baked warmth, heat the muffins in the microwave for about 15-20 seconds. If you prefer, you can reheat them in the oven at 350°F for 5-10 minutes. Either way, they'll taste amazing!

Make Ahead: These muffins are perfect to make ahead of time! You can prepare the batter, cover it, and store it in the fridge overnight. In the morning, just bake and enjoy fresh, warm muffins without the hassle.

Overhead image of a Blueberry Peach Muffin that's been sliced in half, on a folded out paper muffin case, next to a peach and a bowl of blueberries.

Substitutions & Variations

Whole Wheat Flour. Swap out some or all of the all-purpose flour for whole wheat flour to add a bit more fiber and a slightly nutty flavor.
Coconut Oil. If you're looking for a dairy-free option, use melted coconut oil instead of vegetable oil. It adds a subtle coconut flavor that pairs perfectly with the peaches.
Greek Yogurt. You can replace the milk with Greek yogurt for a richer texture and a little extra protein. It makes the muffins extra moist and cake-like.
Maple Syrup. Swap some of the sugar for maple syrup for a natural sweetness and a hint of that delicious maple flavor.
Frozen Fruit. If fresh blueberries or peaches aren't in season, frozen works just as well! Just make sure to thaw and pat them dry before adding to the batter.

Pro Tips

Peach Prep Perfection: Chop those peaches into small, bite-sized pieces for the perfect fruity burst in every muffin. Keep the skins on or off—it’s your choice! Just make sure to pat them dry with a paper towel to remove any extra moisture, so your muffins stay light and fluffy.
Pat Your Peaches Dry: Fresh peaches can be quite juicy, and too much moisture can mess with the muffin texture. After chopping, pat them dry with a paper towel to keep your muffins perfectly balanced between moist and crumbly.
Use Room Temperature Ingredients: For the best results, make sure your egg, milk, and butter are at room temperature. This helps the ingredients combine more smoothly, resulting in a more uniform batter and better muffin texture.
Don’t Overmix the Batter: When mixing the wet and dry ingredients, stir just until combined. Overmixing can lead to tough muffins, and we want these Blueberry Peach Muffins to stay light and fluffy. A few lumps are totally fine!
Mastering Oven Temps: Every oven has its quirks, so it’s always a good idea to keep an eye on your muffins as they bake. A quick toothpick test (poke it into the center of a muffin) will let you know when they’re done. If it comes out clean, you’re good to go!
What to serve with these muffins: Pair your muffins with a hot cup of coffee or a scoop of vanilla ice cream for a dessert-like treat. They’re also amazing with a dollop of cream cheese or a drizzle of honey if you're feeling indulgent.

Overhead image of a Blueberry Peach Muffin that's been sliced in half, on a folded out paper muffin case, next to peaches, blueberries, and another muffin.

Have you tried this Blueberry Peach Muffin recipe?

Please leave a comment below if you have tried making this recipe. I love to hear from you and enjoy reading about what you think. Be sure to tag @devourdinner when posting to social media. I can't wait to see your photos!

Overhead image of Blueberry Peach Muffins on a grey plate.

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