Blueberry Peach Cobbler muffins are perfect for the season! This recipe makes jumbo sized muffins full of juicy peaches and ripe blueberries!
I was craving peach cobbler when I decided to make muffins. But I purchased peaches three times before I was actually able to make these Blueberry Peach Cobbler Muffins. The first two times I ate them before I was able to make anything with them . I don’t eat peaches any time of the year except when they are in season. They are more ripe, juicy and flavorful when they are picked local and seasonal. I can’t get my hands on enough of them. When you thrown in blueberries, it yields the perfect summer breakfast muffin. Why wait for dessert, when you can have blueberry peach cobbler muffins?
Did you do anything fun this weekend? I started working on an itinerary for our trip to Napa Valley, California in the fall. I am excited because we have never been to Northern California and I am really looking forward to eating at all of the good restaurants and enjoying the beautiful views of the valley. We don’t really have a fall here in Florida so I am also looking forward to experiencing a little of the fall weather and colors again. Have you been to Napa or Sonoma Valley? I am looking for any and all recommendations! Let me hear your best choices for restaurants, things to do and wineries to visit.
I love the jumbo size muffins and the crumble topping. The crumb topping gives the muffins that crumbly peach cobbler texture. With plenty of fresh blueberries and peaches, you are actually getting almost a full serving of fruit in each muffin.
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup sugar
2 large eggs, at room temperature
1/2 cup yogurt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup milk
1 cup peaches, chopped
1 cup blueberries
For the glaze:
1 cup confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Preheat the oven to 425 degrees F. Spray a jumbo muffin pan with nonstick spray.
To make the crumb topping, in a medium bowl combine sugars, cinnamon and melted butter. Using a rubber spatula, stir in the flour until thick and crumbly. Set aside.
To make the muffins, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Add the brown sugar and sugar and beat on high until fluffy, about 2 minutes. Add the eggs, yogurt, and vanilla, scrapping down the sides of the bowl as needed. Beat on medium speed for 1 minute, then increase speed to high and beat until the mixture is combined.
In a large bowl, mix together flour, baking soda, baking powder, cinnamon, and salt. Add dry ingredients into the wet ingredients and mix until combined. Add the milk, mixing until combined and no lumps remain. Using a rubber spatula, fold in the peaches and blueberries.
Divide the batter evenly among the muffin tins, filling each cup all the way up to the top. Divide the crumb topping among each of the muffin cups, crumbling with your hands to make some big chunks.
Bake for 5 minutes at 425 degrees then lower the temperature to 350 degrees and bake for an additional 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool.
To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.
*You may bake these muffins in a standard size muffin tin. Reduce baking time to 20 minutes; 5 initial minutes at 425 degrees F and 15 minutes at 350 degrees F.