Blueberry Peach Muffins

Bursting with the flavors of summer, these Blueberry Peach Muffins are a delightful fusion of juicy peaches and sweet blueberries, baked into a soft, tender crumb. Perfect for breakfast, brunch, or an afternoon treat, this recipe combines aromatic cinnamon with a buttery batter, creating a warm and comforting base for the fresh fruit. Coating the fruit in a sprinkle of flour ensures each bite is studded with evenly distributed blueberries and peaches, while a dusting of optional coarse sugar on top adds an irresistible golden crunch. With just 15 minutes of prep time and a quick 20-minute bake, these homemade muffins are simple yet impressive, making them a must-try addition to your baking routine.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Ground cinnamon
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter, melted
• 0.5 cups Buttermilk
• 1 teaspoons Vanilla extract
• 2 large Eggs
• 1 cup Fresh blueberries
• 1 cup Fresh peach, diced
• 1 tablespoon All-purpose flour (for coating the fruit)
• 2 tablespoons Coarse sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with non-stick spray.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.

Step 3

In a separate bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.

Step 5

Toss the blueberries and diced peach with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the muffins.

Step 6

Gently fold the coated fruit into the batter, being careful not to overmix.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle coarse sugar on top for a sweet, crunchy crust.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy warm or store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1166.8 grams (1166.8g)

Amount per serving	% Daily Value*
Calories	2846

Total Fat 113.10g	145%
Saturated Fat 66.70g	334%
Polyunsaturated Fat 0.20g
Cholesterol 644mg	215%
Sodium 2362mg	103%
Total Carbohydrate 421.40g	153%
Dietary Fiber 14.70g	53%
Total Sugars 218.30g
Protein 46.30g	93%

Vitamin D 145IU	727%
Calcium 292mg	22%
Iron 14mg	80%
Potassium 1187mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 6.4%

Carbs: 58.4%