Blueberry Peach Muffins
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.
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.
Notes
This recipe can also be made in a large loaf pan, I would bake for 50-60 minutes.
If you prefer a vanilla glaze on top, mix together ½ cup of powdered sugar with a little milk and drizzle along the tops of the muffins once cooled.
It is best to use room temperature ingredients, so try and pull the buttermilk, sour cream and eggs out of the fridge about an hour before if possible.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 287kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 60mgSodium: 321mgPotassium: 87mgFiber: 1gSugar: 22gVitamin A: 386IUVitamin C: 1mgCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!