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Two blueberry peach muffins stacked with more muffins, peaches, and blueberries behind them.

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5 from 1 review

Blueberry Peach Muffins

Recipe by Veronika Sykorova

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.

  • Total Time39 minutes
  • Yield12 muffins 1x
  • DietVegetarian

Ingredients

Units Scale
  • 2 cups all-purpose flour (I use a Bob’s Red Mill gluten-free blend)
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup cane sugar (or coconut sugar)
  • 1/4 cup avocado oil (or other cooking oil)
  • 2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1/2 cup Greek yogurt (or vegan yogurt)
  • 1/2 cup milk (I use almond or cashew milk, add only 1/4 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

  1. Preheat your oven to 400°F and line a muffin pan with 12 paper muffin liners.
  2. In a medium bowl, whisk together flour, baking powder, and cinnamon. Set aside.
  3. In a large mixing bowl, whisk together eggs, cane sugar, avocado oil, vanilla extract, and fine sea salt.
  4. Add yogurt and milk and whisk again.
  5. Add the dry ingredients mixture in two batches and whisk until just combined. It’s okay if there are a few lumps.
  6. Add diced peaches and blueberries, reserving some for garnish if desired. Fold them in to evenly distribute. Don’t overmix the batter.
  7. Divide the batter into your prepared 12 muffin cups and top with any remaining blueberries or diced peach, pushing them in gently.
  8. Sprinkle each muffin with a little bit of turbinado sugar if desired.
  9. Bake the muffins in the preheated oven at 400°F for 5 minutes.
  10. Lower the heat to 350°F without opening the oven and bake for another 22-24 minutes or until golden on top.
  11. Allow them to cool in the pan for 5 minutes before transferring them to a cooling wire rack.
  12. 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.

  • Prep Time: 10 mins
  • Cook Time: 29 mins
  • Category: Muffins
  • Method: Oven
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/blueberry-peach-muffins/