Blueberry Peach Muffins

If you're craving a blend of sweet blueberries and juicy peaches in one perfect bite, then these Blueberry Peach Muffins are for you! They’re the perfect treat for breakfast, a snack, or even dessert. Plus, they’re easy to whip up with simple ingredients you probably already have in your pantry!

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Course: Breads

Cuisine: American

Prep Time: 5

Cook Time: 15

Servings:

Calories: 159kcal

Equipment

Muffin Tin

Ingredients

1 ½ Cup All Purpose Flour
¾ Cup Sugar 150g
½ teaspoon Salt
2 teaspoon Baking Powder
1 Egg
1 ½ teaspoons Vanilla
¼ Cup Vegetable Oil
½ Cup Milk
1 Cup Blueberries
1 Cup Peaches Chopped and patted dry

Streusel Topping

¼ Cup Brown Sugar
1 teaspoon Cinnamon
1 Tablespoon Flour
1 Tablespoon Melted Butter

Instructions

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. 1 ½ Cup All Purpose Flour, ¾ Cup Sugar, ½ teaspoon Salt, 2 teaspoon Baking Powder
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!). 1 Egg, 1 ½ teaspoons Vanilla,¼ Cup Vegetable Oil, ½ Cup Milk
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. 1 Cup Blueberries
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!).1 Cup Peaches
Gently fold the blueberries and peach pieces into the batter with a rubber spatula—be gentle so you don’t squish the fruit.
In a small bowl, mix together brown sugar, cinnamon, a tablespoon of flour, and melted butter. Stir until you get those perfect buttery crumbles. ¼ Cup Brown Sugar, 1 teaspoon Cinnamon,1 Tablespoon Flour,1 Tablespoon Melted Butter
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!

Notes

Storage & Make Ahead

Store: Keep your Blueberry Peach Muffins fresh by storing them in an airtight container at room temperature for up to 4-5 days. This keeps them moist and ready for a grab-and-go snack or quick breakfast.
Freeze: If you’re making extra, freeze the muffins by individually wrapping each one in plastic wrap or foil. Then place them in a freezer-safe bag for up to 3 months. To enjoy later, simply thaw at room temperature or warm them in the microwave.
Make Ahead: Prepare the muffin batter the night before, cover it, and store it in the fridge. In the morning, all you need to do is fill the muffin tin and bake for fresh muffins without the morning rush.

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