Easy Blueberry Peach Muffins Recipe | Delightful Summer Treats
Welcome to the ultimate guide to making the best Blueberry Peach Muffins! This delightful recipe combines the sweet juiciness of peaches with the tartness of blueberries, creating a treat that’s perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is simple and quick to follow.
Table of Contents
The Best Blueberry Peach Muffins Recipe
These Blueberry Peach Muffins are not just a summer favorite in our household but a year-round delight. The combination of fresh peaches and blueberries makes these muffins moist and flavorful, and the cinnamon-sugar topping adds the perfect touch of sweetness and spice.
Notes on Ingredients
- All-purpose flour: Provides the base structure for the muffins.
- White and brown sugar: Adds sweetness and a slight caramel flavor from the brown sugar.
- Baking powder: Helps the muffins rise and become fluffy.
- Salt: Enhances the flavors of the other ingredients.
- Eggs: Binds the ingredients together and adds richness.
- Milk: Adds moisture to the batter.
- Butter: Adds flavor and moisture.
- Blueberries and peaches: The stars of the recipe, providing fresh and fruity flavors.
- Cinnamon and nutmeg: Add warmth and depth to the muffins.
- Sugar-cinnamon topping: Adds a delightful crunchy finish.
How to Make Blueberry Peach Muffins
- Preheat and Prepare: Preheat your oven to 400 degrees F (200 degrees C). Grease your muffin tins or line them with paper liners.
- Mix Dry Ingredients: In a large bowl, stir together the flour, 1/2 cup of white sugar, brown sugar, baking powder, and a pinch of salt.
- Combine Wet Ingredients: In a separate bowl, mix together the eggs, milk, and 1/2 cup of melted butter until well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries and diced peaches.
- Fill Muffin Cups: Fill the prepared muffin cups with the batter.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the tops spring back when lightly touched.
- Add Topping: Stir together the remaining 2 teaspoons of white sugar, cinnamon, and nutmeg in a small bowl. Brush the muffins with the remaining melted butter and sprinkle with the cinnamon-sugar mixture. Allow the muffins to cool in the pan on a wire rack.
How to Serve Blueberry Peach Muffins
Serve these muffins warm, straight from the oven, for the best experience. They pair wonderfully with a cup of coffee or a glass of cold milk. They make a perfect breakfast, snack, or dessert.
How to Store Blueberry Peach Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to three months. To enjoy, simply reheat in the microwave or oven.
FAQs About Blueberry Peach Muffins
Can I use frozen fruits instead of fresh?
Yes, you can use frozen blueberries and peaches. Make sure to thaw and drain them well before using to avoid excess moisture in the batter.
Can I substitute the milk with a non-dairy alternative?
Absolutely! Almond milk, soy milk, or any other non-dairy milk can be used as a substitute.
What can I use instead of butter for a healthier option?
You can replace butter with coconut oil or a similar vegetable oil for a healthier alternative.
How can I make these muffins gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour. Make sure all other ingredients, like baking powder, are also gluten-free.
Additional Information
The Best Blueberry Peach Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 tablespoon baking powder
- 1 pinch salt
- 3 eggs
- 1 cup milk
- ½ cup melted butter
- 1 cup blueberries
- 1 cup peeled and diced fresh peaches
- 2 teaspoons white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- Stir together flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a large bowl. Mix together the eggs, milk, and 1/2 cup melted butter in a separate bowl until well blended. Pour the wet ingredients into the dry, and mix until just combined. Fold in the blueberries and peaches. Fill muffin cups with batter.
- Bake in the preheated oven until the tops spring back when lightly touched, 18 to 20 minutes.
- Stir together remaining 2 teaspoons white sugar, cinnamon, and nutmeg in a small bowl. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Feel free to use this detailed guide to make the best Blueberry Peach Muffins and enjoy a delicious treat that’s perfect for any occasion!
