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
- 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
- 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.