Blueberry Peach Muffins combine juicy peaches with sweet blueberries to create a burst of fresh flavour in every bite. This easy-to-make recipe is perfect for late summer when blueberries and peaches are in full bloom.
These are perfect when seasonal blueberries and peaches are in season, but can also be made with frozen fruit.
Ingredients For Blueberry Peach Muffins
To make these muffins, the following ingredients are needed:
- All-purpose flour.
- Baking powder.
- Salt.
- Brown sugar.
- White sugar.
- Eggs.
- Milk.
- Butter.
- Fresh blueberries.
- Fresh peaches.
Alternative Toppings For Blueberry Peach Muffins
Although these muffins can be served plain, there are a few ways to take them up a level.
Add crunch to the muffin tops by sprinkling with chopped nuts like walnuts, pecans, or almonds before baking.
Sprinkle coarse sugar over the tops before making for an added sweetness and a more bakery-style muffin.
Tips For Peeling Peaches
For this recipe, the peaches need to be peeled and diced. Peaches can be difficult to peel sometimes. These tips can help:
- Use ripe peaches. See below for tips to ripen peaches quickly.
- Score an X on the blossom end of the peaches.
- Drop in a pot of boiling water for 30-90 seconds, depending on the ripeness of the peaches.
- When the skin of the peaches starts to curl, remove peaches to an ice bath to stop the cooking process.
- Let sit in the ice bath for 1-2 minutes or until the peaches are cool enough to handle.
- The peels should easily peel away by gently pulling it away at the score marks.
How to Ripen Peaches
When peaches are hard and not quite ripe, they are harder to peel. If you peaches are underripe, place them in a paper bag, closing the top of the bag, and leave them on the counter overnight or for at least a few hours.
Why this works? The paper bag traps the ethylene gas inside the bag which helps to ripen the peaches faster.
Paper bags are best for this process because they allow some oxygen in to prevent the fruit from rotting, which can happen if you use a plastic bag.
Adding an apple or banana to the bag can speed up the process since those two fruits produce a higher amount of ethylene gas.
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Tips for Making Blueberry Peach Muffins
This recipe is easy to make, but there are a few tips for making sure you get the best results.
- Don’t skip coating the blueberries and peaches in flour before adding to the batter. This helps to ensure the fruit mixes in and doesn’t sink to the bottom of the muffins as they bake.
- Fold the fruit into the muffin batter to evenly spread the fruit in, but don’t over stir the batter. Stirring the batter too much can lead to a muffin that is tough. Stirring the batter until the fruit is just mixed in will result in a better texture and crumb.
- Bake the muffins until they are just cooked through. Overbaking can cause the bottoms of the muffins to harden. The tops should be golden and a toothpick inserted in the centre of a muffin should come out without batter but a little bit of crumbs. Check the muffins after 15 minutes to see if they are baked through.
- Allow the muffins to cool completely before storing them. If the muffin is still hot when stored, it can create steam in the container which can result in a gummy texture. We recommend using a wire rack to cool the muffins on. This allows air flow all around the muffin which cools them faster and evenly.
Serving Blueberry Peach Muffins
These muffins make a great breakfast, especially an on-the-go breakfast.
Serve them in the afternoon with tea or coffee for a quick pick-me-up.
Pack them in the kids lunches for school. They are nut-free which makes them a school-approved snack.
Add these muffins to a buffet for a brunch alongside other muffins like our Lemon Blueberry Muffins.
Blueberry Peach Muffins are also a great road trip snack.
Storing Blueberry Peach Muffins
Muffins will stay fresh for up to two days in an airtight container at room temperature.
Store in the fridge to keep these muffins fresh for up to five days.
To make them last even longer, wrap the muffins in plastic wrap or parchment paper and place them in a freezer bag or container, and freeze them for up to three months. Thaw the muffins at room temperature before serving.
Did you make this recipe? We would love to hear how you served them. Leave a comment below telling us if you served them for breakfast or a snack.
Blueberry Peach Muffins
Ingredients
- 3 cups all-purpose flour, divided
- 1 Tbsp baking powder
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup white sugar
- 3 eggs
- ½ cup milk
- ½ cup melted butter, cooled
- 1 cup fresh blueberries
- 1 cup fresh peaches, peeled and chopped into ½-inch pieces
Instructions
- Preheat oven to 400℉ and line 18 regular sized muffin cups.
- In a small bowl combine 2¾ cups of the flour with the baking powder and salt. Set aside.
- In a large bowl, whisk together the two sugars with the eggs until blended.
- Stir in the milk and the melted butter until combined and smooth.
- Add the dry ingredients to the wet ingredients and stir until almost all the flour is combined. Don't over stir.
- Toss the fruit with the remaining ¼ cup of flour.
- Fold the fruit into the muffin batter until just combined.
- Fill the prepared muffin cups evenly with the batter.
- Bake in preheated oven for 15-18 minutes, until the muffins are just baked through.
- Remove from oven and allow to cool 3-4 minutes in the pan before transferring to a cooling rack to finish cooling.
- Store in an airtight container for 2 days at room temperature or up to 5 days in the fridge.
