Blueberry peach muffins are a moist, easy to make muffin with greek yogurt, fresh blueberries and peaches and a buttery crumb topping. They’re the perfect cozy muffin to enjoy warm for breakfast or as a sweet afternoon treat.
These blueberry peach muffins are a delicious buttery muffin loaded with fresh fruit and the yummiest crumb topping. They're perfect for a quick summer breakfast or on the go snack, and a great way to meal prep with kids home.
For more easy muffin recipes, try my cinnamon zucchini crumb muffins, banana carrot muffins or my coconut lemon muffins.
Jump to:
Why You Will Love This Recipe
- Easy to Make: These muffins are very easy to mix together and can be done so quickly.
- Sweet & Fruity: I love the combination of the sweet fruit with the buttery cinnamon crumb topping.
- Prep Ahead: They’re easy to make and freeze well for a quick, cozy treat anytime.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my baking, but unsalted works fine too.
- Sugars: You will use both granulated sugar and brown sugar for the muffins, and brown sugar for the topping.
- Buttermilk/Greek Yogurt: This will help your muffins rise more, and help them to be more moist.
- Flour: I used all-purpose, but a 1:1 gluten free flour would work great as well.
- Blueberries & Peaches: I use fresh fruit, but you can also use frozen if needed.
Step by Step Instructions
- Step 1: In a small bowl mix together the flour, brown sugar, cinnamon and salt for the crumb topping. Add in the melted butter and mix again until you have large and small bits. Set aside.
- Step 2: In a medium bowl, beat your butter and sugars together until mixed well. Mix in eggs, vanilla, buttermilk and sour cream and beat until light.
- Step 3: Whisk in the baking powder, baking soda, salt and flour.
- Step 4: Fold in blueberries and peaches.
- Step 5: Scoop ¼ cup of batter into each muffin cup and top with a good sprinkle of the crumb topping.
- Step 6: Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin.
Expert Baking Tips
- This recipe can also be made in a large loaf pan, I would bake for 50-60 minutes.
- Make sure you are using room temperature ingredients. This will help everything mix together best.
- If you have time to let your muffin batter rest for about 30 minutes before baking it will help them to rise higher.
FAQ
Yes! Just sub in a 1:1 gluten free flour such as cup4cup or king arthurs measure for measure.
Yes, but the batter will most likely turn a purple hue from the extra juice from the blueberries.
Yes, you can sprinkle the tops with a little cinnamon and sugar, or top them with some coarse sugar for a crunchy top.
Storing & Freezing
These blueberry peach muffins should be stored in an airtight container at room temperature for 3-4 days for remaining fresh. Keep in mind that the tops of the muffins will start to soften once sealed in a container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Blueberry Peach Muffins
Ingredients
Crumb Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (73.33 g) brown sugar
- 2 teaspoons cinnamon
- pinch of salt
- 3 tablespoons melted butter
Muffin Batter
- ½ cup (113.5 g) salted butter browned and cooled
- ½ cup (100 g) granulated sugar
- ⅓ cup (73.33 g) brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla
- ¼ cup (60 g) buttermilk or milk room temperature
- ½ cup (118.29 ml) greek yogurt or sour cream room temperature
- 1¾ cups (245 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- 1 cup (148 g) blueberries
- 1 large peach diced small
Instructions
- Preheat oven to 350 F. Line muffin tins with liners, or spray with non-stick spray and set aside. I like to use two muffin pans and space out my liners for a higher rise on my muffins.
- In a small bowl mix together the flour, brown sugar, cinnamon and salt for the crumb topping. Add in the melted butter and mix again until you have large and small bits. Set aside.
- In a medium bowl, beat your butter and sugars together until mixed well. Mix in eggs, vanilla, buttermilk and sour cream and beat until light.
- Whisk in the baking powder, baking soda, salt and flour.
- Fold in blueberries and peaches.
- Scoop ¼ cup of batter into each muffin cup and top with a good sprinkle of the crumb topping.
- Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin.
Sandy
Delicious! I love the peach and blueberry combo and that topping totally makes it irresistible!