These Blueberry Peach Muffins are soft, fluffy, and perfect for the summer! You can make them completely gluten-free, and they're great for using up all the juicy blueberries and flavorful summer peaches. They store well and are freezer-friendly as well! It's the perfect dessert for potlucks or picnics.
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Why You'll Love These Muffins
Perfect for the summer - The best time to make these muffins is in the summer or early fall when there's an abundance of fresh seasonal berries and peaches. While you can make these with frozen fruit as well, fresh fruit at the peak of its season will give the muffins the best flavor and deeper color.
Great for meal prep and freezer friendly - These muffins store really well and once reheated, they taste just like they did the first time they came out of the oven! You can even make a double batch and freeze some for busy mornings or when you're in the mood for a sweet snack.
Ingredients
- All-purpose flour - I always use a gluten-free flour blend (Bob's Red Mill 1:1 flour is my go-to), but regular all-purpose flour works as well.
- Peaches - I recommend using fresh peaches, but frozen ones can be used in a pinch as well. You will have to defrost them slightly, pat them dry, and dice them into bite-sized pieces.
- Blueberries - I recommend using fresh blueberries because frozen ones will change the color of the batter a lot, but the recipe card has a note for both. Smaller wild blueberries spread in the batter better, but any fresh blueberries will work.
- Greek yogurt - Yogurt is what makes the muffins extra fluffy and moist. I recommend using full-fat Greek yogurt or any good thick coconut yogurt if you're avoiding dairy.
- Milk - I often use either almond milk or cashew milk because that's what's in my fridge, but whole milk or any other non-dairy milk all work as well (except for canned coconut milk because it's too thick).
- Sugar - The batter is made with cane sugar. The recipe only has ½ cup, which is just a little over ½ teaspoon per muffin! The tops of the muffins are sprinkled with turbinado sugar, which is optional, but it adds a nice crunch and makes the tops more caramelized.
- Avocado oil - Cooking oil makes the texture of the muffins more cake-like and lighter than butter would. I like using 100% pure avocado oil because I always have it on hand, but any neutral-tasting cooking oil will work.
- Eggs - I haven't tried using any vegan egg substitutes, so I can't guarantee results. The recipe calls for large eggs, using smaller ones may make the batter too dry.
- Flavorings - I'm adding a little bit of ground cinnamon and vanilla extract to the batter for flavor and to tie everything together. You can use vanilla bean paste as well.
Variations and Substitutions
- Nectarines - If you don't have peaches, you can make the muffins with nectarines instead!
- Dairy-free - You can easily swap the Greek yogurt for vegan coconut yogurt and whole milk for non-dairy milk like almond milk. I honestly always use non-dairy milk, even in recipes that have regular yogurt.
- Crumb topping - You can always add crumb topping or streusel topping to make the muffins extra fancy, but I decided not to and went with crunchy coarse sugar instead, to keep the muffins as simple as possible.
Step-by-Step Instructions
- Preheat your oven to 400°F and line a muffin pan with 12 paper liners.
- In a medium bowl, whisk together flour, baking powder, and cinnamon. Set aside.
- In a large mixing bowl, whisk together eggs, cane sugar, avocado oil, vanilla extract, and fine sea salt.
- Add yogurt and milk and whisk again.
- Add the dry ingredients mixture to the wet ingredients in two batches and whisk until just combined. It’s okay if there are a few lumps.
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- Add diced peaches and blueberries, reserving some for garnish if desired.
- Fold them in with a spoon or a rubber spatula to evenly distribute. Don’t overmix the batter.
- Divide the batter into your prepared 12 muffin cups and top with any remaining blueberries or diced peach, pushing them in gently.
- Sprinkle each muffin with a little bit of turbinado sugar if desired.
- Bake the muffins in the preheated oven at 400°F for 5 minutes.
- Lower the heat to 350°F without opening the oven and bake for another 22-24 minutes or until golden on top and a toothpick inserted in the middle comes out clean.
- Allow them to cool in the pan for 5 minutes before transferring them to a cooling wire rack. Enjoy them warm or at room temperature.
Tips & Tricks!
- Frozen fruit - If you're using frozen fruit, I recommend adding less milk because the blueberries release a lot of juice. The exact measurements are in the recipe card. You can also toss the blueberries in cornstarch (or tapioca starch or plain flour) first to soak up some of the juice as they bake and make them more jammy.
- Use muffin liners - To avoid the muffins sticking to the pan, I always go with paper muffin liners, rather than greasing the pan or relying it being non-stick. It makes them look fancier and makes removing them from the pan so much easier!
- Bake them at a higher temperature at first - Setting the oven temperature to 400°F first, and then lowering it to 350°F ensures that the muffins rise properly. I used to not do this, but it really does help create nicer tops and fluffier muffins.
- Serve them warm - Once you store the muffins in the fridge, they become less soft and more dense. Warm them up in the oven and they'll turn soft and fluffy again and will taste like they're freshly baked!
Serving and Storing
Refrigerator: Store the muffins in an airtight container in the fridge for up to 3-4 days. Wait for the muffins to cool before closing the lid.
Freezer: You can also freeze the muffins in a freezer-safe container or a freezer bag for 2-4 months.
Reheating: If refrigerated, reheat the muffins in a preheated oven at 300°F for about 10 minutes. If frozen, you can either defrost them in the fridge for a few hours first, or reheat them from frozen at 200°F, or with the defrost setting on first. I recommend a lower temperature to prevent the muffin tops from burning before the middle defrosts. You might have to cut them in half once they're soft to help the middle warm up.
FAQs
I don't recommend skipping the sugar completely because the texture of the muffins just wouldn't be right. They only have ½ teaspoon of sugar per muffin!
You can use dairy-free milk and yogurt, but I haven't tried replacing the eggs with any vegan substitutes, so I can't guarantee results.
It could be because your baking powder was past its expiration date or was just open for too long and lost its strength. It could also be caused by an overmixed batter.
More Muffin Recipes
If you're looking to other muffins with berries or other fruit, check out the five recipes below! The chocolate strawberry ones are my all-time favorite! To see all the latest ones, head over to Breads and Muffins.
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Print📖 Recipe
Blueberry Peach Muffins
- Prep Time: 10 mins
- Cook Time: 29 mins
- Total Time: 39 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Peach Muffins are soft, fluffy, and perfect for the summer! They store well and are freezer-friendly as well! It's the perfect dessert for potlucks or picnics.
Ingredients
- 2 cups all-purpose flour (I use a Bob’s Red Mill gluten-free blend)
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 2 large eggs
- ½ cup cane sugar (or coconut sugar)
- ¼ cup avocado oil (or other cooking oil)
- 2 tsp vanilla extract
- ½ tsp fine sea salt
- ½ cup Greek yogurt (or vegan yogurt)
- ½ cup milk (I use almond or cashew milk, add only ¼ cup if using frozen fruit)
- 1 cup fresh diced peaches (reserve some for garnish if desired)*
- 1 cup fresh blueberries, wild or regular (plus more for garnish)*
- 1 tbsp turbinado sugar (optional)
Instructions
- Preheat your oven to 400°F and line a muffin pan with 12 paper muffin liners.
- In a medium bowl, whisk together flour, baking powder, and cinnamon. Set aside.
- In a large mixing bowl, whisk together eggs, cane sugar, avocado oil, vanilla extract, and fine sea salt.
- Add yogurt and milk and whisk again.
- Add the dry ingredients mixture in two batches and whisk until just combined. It’s okay if there are a few lumps.
- Add diced peaches and blueberries, reserving some for garnish if desired. Fold them in to evenly distribute. Don’t overmix the batter.
- Divide the batter into your prepared 12 muffin cups and top with any remaining blueberries or diced peach, pushing them in gently.
- Sprinkle each muffin with a little bit of turbinado sugar if desired.
- Bake the muffins in the preheated oven at 400°F for 5 minutes.
- Lower the heat to 350°F without opening the oven and bake for another 22-24 minutes or until golden on top.
- Allow them to cool in the pan for 5 minutes before transferring them to a cooling wire rack.
- Enjoy them warm or at room temperature.
Notes
*Frozen blueberries and peaches: You can use either fresh or frozen fruit. If you use frozen peaches, defrost and pat them dry first. If you’re using frozen blueberries, I don’t recommend defrosting them. Fold them into the batter quickly while they’re frozen. Otherwise, they’ll quickly make the batter purple. I like using small wild blueberries because they spread in the batter better than large ones. You can also toss them in a little bit of flour before adding them to the batter.
Storing: Store the muffins in an airtight container in the fridge for 3-4 days or in a freezer-safe container or a freezer bag in the freezer for 3-5 months.
Reheating: Warm up the muffins in a preheated oven at 300°F on a small baking sheet for 10 minutes. If frozen, reheat at 200°F for 20-30 minutes. Alternatively, you can also defrost the muffins in the fridge or at room temperature first.
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