Easy Blueberry Peach Muffins
These bakery-style jumbo Blueberry Peach Muffins are loaded with juicy blueberries and peaches, topped with a buttery crumb topping—perfect for a quick breakfast or snack!
Servings 6 jumbo or 12 standard size muffins
Calories 695kcal
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
Serving: 0g | Calories: 695kcal | Carbohydrates: 107g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 428mg | Potassium: 304mg | Fiber: 2g | Sugar: 66g | Vitamin A: 935IU | Vitamin C: 4.1mg | Calcium: 125mg | Iron: 3mg