Blueberry Peach Muffins with a streusel topping are the perfect flavor combination and sure be your new favorite muffin! You can use fresh or frozen fruit for these muffins. Ready in just 30 minutes!
When summertime rolls around, I’m sure to have a batch of these Blueberry Peach Muffin in my house, and you should too! They are full of flavor and a perfect way to use seasonal produce.
Blueberries and peaches work great together in baked goods. Craving these muffins in the off season? You can always substitute thawed frozen blueberries and peaches here.
If you love blueberry recipes, be sure to check out my Blueberry Ricotta Cake, or this Blueberry Lemon Mascarpone Tart. And, for a delicious summer salad, be sure to try my Strawberry Blueberry Spinach Salad.
Why this Recipe is the BEST!
Muffins are a great way to showcase seasonal produce. Here, the combination of blueberry and peach makes these muffins so delicious, and the streusel topping makes them the best!
Blueberries muffins can be boring after a while. Adding chunks of sweet peaches can really enhance the flavor while keeping them super moist.
This recipe uses a pinch of cinnamon both in the batter and streusel topping. This adds a delicious dimension of flavor and warmth and really makes these muffins special.
The streusel topping is a great way to add crunch to a muffin. The combination of rolled oats, brown sugar, and cinnamon makes the Blueberry Peach Muffins one of the best out there.
If you have a lot of peaches on your hands, this is a great way to use them up. You can easily make a double batch and freeze the muffins for later.
The ingredients for this recipe are simple: flour, sugar, butter, vanilla, eggs, cinnamon, baking powder, baking soda, salt, peaches and blueberries.
- Sour Cream: the sour cream adds a nice creaminess to the batter. If you don’t have sour cream you can substitute greek yogurt.
- Peaches: I like to use fresh peaches in this recipe when possible. You can use the peach whether it is ripe or not. If you don’t have fresh peaches, frozen work just be sure to thaw them first and dry off any excess moisture.
- Blueberries: this is another one that is great fresh but frozen works too. Just make sure you thaw the blueberries before using and pat away any moisture.
The streusel topping for these muffins is made with just five ingredients: flour, rolled oats, brown sugar, cinnamon, and melted butter. You can omit the topping if you like, but it adds another level of crunch and flavor.
How to Make Blueberry Peach Muffins
This is a simple muffin recipe that comes together quick. The recipe makes 18 muffins, so you will need to use two muffins pans lined with cupcake liners.
To start, preheat the oven 375 degrees. Place the cupcake liners in the muffin tins. When it comes to fruit muffins, liners will work better than just using nonstick cooking spray.
Step 1: whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
Step 2: in a large bowl, use a handheld mixer to mix together the melted butter, sugar, sour cream, eggs, and vanilla. Beat for about two minutes until light and fluffy.
Step 3: stir in the flour mixture. Use a rubber spatula and make sure to scrape down the sides of the bowl.
Step 4: add in the diced peaches and blueberries. If using frozen, be sure the fruit is thawed and dry any excess moisture. Fold the fruit into the batter using a rubber spatula.
How to Make Streusel Topping
The streusel topping is optional on this recipe, but oh so necessary! It’s just a few ingredients and it add so much flavor to the recipe.
Step 5: in a bowl, combine the flour, rolled oats, brown sugar, and cinnamon.
Step 6: add in the melted butter. Stir until the mixture is moistened and resembles a coarse crumb.
Step 7: use a muffin scoop to scoop the batter into the prepared muffin tin. Place about a tablespoon of the streusel mixture on top of each of the muffins.
Step 8: bake the muffins for about 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool in the pan for a couple of minutes before moving to wire rack to cool completely.
Blueberry Peach Muffins are best eaten at room temperature. They have the tendency to stick to the cupcake wrapper if you remove it when they are warm.
Muffin Tips and FAQs
Muffins are a breakfast staple! I always like to have a batch on hand for a quick breakfast or snack. Here are my tips and tricks for making the best muffins.
- Use cupcake liners when making fruit muffins like these blueberry peach muffins. The fruit tends to stick to the sides of the tin and are more difficult to remove.
- If your diced peach happens to be very juicy, pat it dry before adding to the batter.
- Frozen fruit can be used in replace of fresh fruit in most muffin recipes, just be sure to thaw it ahead of time and dry any excess moisture.
- Keep muffins uniform in size using a muffin scoop. This will ensure even cooking time for all of the muffins.
Sour cream adds lots of moisture to muffins keeping them tender and light. Contrary to buttermilk, sour cream adds the texture and moisture while keeping the batter thick and not runny.
The crumbly crunchy topping on a muffin is a simple mixture of flour, rolled oats, brown sugar, and butter. You can also add cinnamon or other spices. Mix it together and spoon some on the muffin before baking.
Whether or not you peel your peach depends on the type of peach you are using. White peaches tend to have a thinner skin, which you don’t need to remove. Thicker skins should be removed before using for baking.
More Muffin Recipes
Here are some more delicious muffins recipes you need to try!
Blueberry Peach Muffins
- standard muffin tin
- 2 cups all purpose flour (270 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup sugar
- ½ cup sour cream
- ½ cup butter, melted
- 2 teaspoons vanilla
- 1 cup blueberries
- 1 cup diced peaches, skin on (about 2 medium peaches)
- ¾ cup all purpose flour (100 grams)
- ⅓ cup rolled oats
- ⅓ cup brown sugar
- 4 tablespoons butter, melted (half a stick)
- 1 teaspoon cinnamon
- Preheat oven to 375 degrees. Line a muffin pan with cupcake liners; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large bowl, use a handheld mixer to mix together eggs, sugar, sour cream, butter, and vanilla for about 2 minutes. Stir in the dry ingredients and mix until well incorporated. Fold in the blueberries and diced peaches.
- Use a muffin scoop to divide the batter evenly into the muffin liners.
- To make the streusel topping, stir together the flour, oats, and brown sugar. Add in the butter and stir until well combined. Sprinkle the streusel mixture on top of the muffins.
- Bake for 20-25 minutes or until a toothpick inserted in the muffin comes out clean. Let muffins sit for 5 minutes before carefully removing to a wire rack to cool completely.
- When making fruit muffins, I recommend using cupcake liners instead of just spraying the pan.
- If you don’t have sour cream, you can substitute greek yogurt.
- I recommend using fresh blueberries and peaches for this recipe. If you want to use frozen, just thaw the fruit ahead of time and use a towel to dry any moisture.
- The streusel topping adds a nice crunch, but you can make the recipe without it.
- Store the muffins in an airtight container in the refrigerator for up to a week.