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.
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
In a separate bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
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.
Gently fold the coated fruit into the batter, being careful not to overmix.
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.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 18.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 95 mg | 2% | |
*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.
