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Easy Blueberry Peach Muffins are soft, fluffy, and topped with a sweet buttery crumb topping—ready in under 35 minutes!
When fresh peaches hit the grocery store shelves during peach season, I instantly think muffins! These Easy Blueberry Peach Muffins, made with simple ingredients and juicy blueberries, capture all the summery sweetness in one fluffy bite. There’s something extra special about the blueberry and peach combo—juicy blueberries add a pop of brightness while ripe peaches bring that mellow, buttery texture of the muffin we all love. The mix creates a tender crumb and those bakery-style tops that make this blueberry peach muffin recipe one of my favorite blueberry muffin combinations. It’s the best way to highlight two summer fruits in one delicious muffin!
One of my favorite things about this recipe is the baking method. Starting at a higher oven temperature (425°F) for the first few minutes gives the muffin tops a quick lift. This creates that classic high-domed shape and golden crust you see in bakery muffin recipes. It’s the best way to get those big fluffy muffin tops with a tender crumb inside.
Why You Will Love These Easy Blueberry Peach Muffins
- Quick and Easy: Takes just 10 minutes to prep and 25 minutes to bake muffins.
- Full of Flavor: Juicy peaches paired with fresh blueberries, topped with a crunchy streusel and vanilla extract glaze.
- Versatile Recipe: Perfect for breakfast, brunch, or an afternoon snack.
- Bakery-Style: Muffins bake up golden brown with big fluffy muffin tops, giving you those coveted bakery-style blueberry muffins.
Ingredient You’ll Need
- Fresh Peaches: Juicy peaches add moisture, sweetness, and summery flavor. Choose ripe peaches or canned peaches for best results.
- Fresh Blueberries: Juicy blueberries burst with sweetness, complementing peaches perfectly in this blueberry muffin recipe.
- Greek Yogurt: Keeps muffins tender and moist. Substitute with sour cream or plain yogurt if needed.
- Vanilla Extract: Elevates flavors and adds warmth to muffin batter.
- Buttery Crumb Topping: Made with melted butter, light brown sugar, and cinnamon for sweet, crunchy tops of the muffins, similar to blueberry streusel muffins.
How to Make Blueberry Peach Muffins
Prep and Crumb Topping
Preheat oven temperature to 425 degrees F and lightly grease a jumbo muffin pan or use muffin liners. In a medium bowl, combine light brown sugar, granulated sugar, ground cinnamon, and melted butter until well mixed. Stir in purpose flour until a buttery streusel forms. Set aside.
Muffin Batter
In a large mixing bowl with an electric mixer, beat room temperature unsalted butter on high speed until smooth (about 1 minute). Add granulated sugar and light brown sugar, beating until fluffy (about 2 minutes). Next, add eggs, yogurt, and vanilla extract. Beat until fully combined.
In a separate bowl, whisk dry ingredients: purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually combine flour mixture with wet ingredients, mixing gently until combined. Combine milk to achieve mixed muffin batter. Gently fold in chopped peaches and fresh blueberries using a rubber spatula.
Baking
For that classic bakery muffin feel, use jumbo muffin tins and tulip cup liners if you have them. Jumbo blueberry muffins not only look impressive, but baking them in a larger muffin tin also helps develop those big fluffy muffin tops with the best texture. Use a large cookie scoop to evenly divide muffin batter into muffin cups, filling each to the top. Sprinkle crumb topping generously, pressing slightly. Bake muffins at 425 degrees F for 5 minutes, then lower oven temperature to 350 degrees and bake muffins for an additional 23-25 minutes until a toothpick tests clean. Adjusting oven temperature is the best way to achieve bakery-style muffins.
Let warm muffins cool briefly in the muffin tin, then transfer to a wire rack.
Vanilla Glaze
In a small bowl, whisk confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle glaze generously over cooled muffins.
Expert Tips and Substitutions
- Fruit Variations: Substitute fresh blueberries with frozen blueberries, raspberries, or blackberries.
- Dairy Alternatives: Use sour cream, plain yogurt, or non-dairy options like almond milk.
- Flour Options: Substitute half purpose flour with whole wheat flour.
- Butter Alternative: Vegan butter or coconut oil can replace melted butter.
Storing and Freezing Muffins
Store leftover blueberry peach muffins in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. Freeze in a freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave or oven.
Frequently Asked Questions
Can I use frozen blueberries? Yes! Toss them in a little bit of flour before adding to avoid sinking.
Can these muffins be gluten-free? Yes, use gluten-free purpose flour blend and add xanthan gum for texture.
What ensures tender muffins every time? Avoid overmixing; gently combine flour and wet ingredients until just combined.
Do I need muffin liners? Liners are optional; grease muffin pan well if skipping them.
What’s the best way to store muffins? Store in an airtight container or freezer bag for best results.
Similar Recipes
If you loved these muffins, here are a few more easy favorites you might enjoy:
- Banana Chocolate Chip Muffins
- Coffee Cake Muffins with Sour Cream
- Raspberry and White Chocolate Muffins
- Pancake Bites (Mini Pancake Muffins)
- Blackberry Muffins
- Easy Pumpkin Muffins with Pecan Streusel
Did you try this Blueberry Peach Muffin recipe? Leave a recipe rating and review below.
Easy Blueberry Peach Muffins
Ingredients
For the crumb topping:
- 1/3 cup light brown sugar
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
For the muffins:
- 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
Instructions
- 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.
Video
Notes
- If you don’t have jumbo muffin tins, you can bake these in a standard size muffin tin. For best results, reduce baking time to about 20 minutes—start with 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F for the remaining 15 minutes. While this still creates a nice dome, jumbo blueberry muffins baked in a larger muffin pan give you that full bakery-style look and the best texture of the muffin tops.
- Store muffins at room temperature in an airtight container or freeze for later.
- Substitute blueberries with raspberries, blackberries, or frozen blueberries.
- Reheat in the microwave or oven for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you peel the peach or leave the skin on ?
I leave the skin on, but if you prefer to remove the skin, that is perfectly fine too. Enjoy!
made these a few weeks ago and wanting to do again. Love them. wanting to know how well they will freeze.
I made this recipe because I had some peaches and blueberries that I wanted to use and found this on line. It’s a delicious recipe! I’m in the process of moving and didn’t have a muffin tin, so I made it in a loaf pan. I tweaked the temperature to accommodate the different pan (350 degrees), and waited 20 minutes into baking to add the crumbs. In total, it probably baked around an hour. I’m excited to make this in a muffin tin next! Thank you for a yummy recipe! I also subbed the butter in the batter with coconut oil, but not the crumb topping. It was a surprise hit and we devoured at least half during our first “tasting”! Delicious!
I’m so glad you enjoyed. Thank you so much for your detailed feedback!
Hi…would these freeze well?
I wouldn’t recommend freezing these because peaches retain moisture and they likely wouldn’t hold up well when frozen. Enjoy!
Do you think frozen peaches would work?
Yes, you can use frozen peaches. Enjoy!
Made these muffins today and they are delightful! I randomly had peaches and blueberries I wanted to use up, and found this recipe randomly. I am so happy I tried it. I cooked mine 5 mins at 425 and then only 20 minutes at 350 (hot oven) and they turned out perfect!
Hi, Brittany! I’m so glad you loved them. Thanks for your comment!
I made these today. They are just fabulous!!!! I used canned peaches since no fresh now and drained them pretty well after cutting into small pieces. I also didn’t have the yogurt so used light sour cream and that worked just fine. I did toast some chopped pecans and added to the topping and that was a good add on. Thanks so much for this wonderful recipe. So moist and fruity and perfect combination!
Hi, Julie! I am so glad to hear you loved them. Enjoy!
Would the recipe still work if I doubled it?
Hi, Ali! I haven’t tried doubling this recipe so I can’t guarantee results. If you do try it, please come back and let us know how it turned out. Enjoy!