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Easy Blueberry Peach Muffins
5 from 15 votes

Easy Blueberry Peach Muffins

Easy Blueberry Peach Muffins are soft, moist muffins studded with fresh blueberries and chopped peaches, complemented by a crumbly cinnamon sugar topping and a sweet vanilla glaze. The batter includes yogurt and butter for tenderness, while baking at a high temperature gives the muffins domed tops. These muffins can be made in jumbo or standard tins with slight adjustments.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 jumbo or 12 standard size muffins
Calories: 695 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the crumb topping:
  • 1/3 cup light brown sugar
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter melted, unsalted
  • 2/3 cup all-purpose flour
For the muffins:
  • 1/2 cup butter softened to room temperature, unsalted
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 2 egg at room temperature, large
  • 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

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Spray a jumbo muffin pan with nonstick spray.
To make the crumb topping:
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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:
  1. Whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.

Notes

  • Store muffins in an airtight container at room temperature or freeze for future use.
  • Blueberries can be replaced with raspberries, blackberries, or frozen blueberries.
  • Reheat muffins in the microwave or oven for best texture.
  • If using standard muffin tins instead of jumbo, reduce total baking time to about 20 minutes, starting at 425°F for 5 minutes, then lowering to 350°F.

Nutrition Information

Serving 0g Calories 695kcal (35%) Carbohydrates 107g (36%) Protein 9g (18%) Fat 26g (40%) Saturated Fat 15g (75%) Cholesterol 119mg (40%) Sodium 428mg (18%) Potassium 304mg (6%) Fiber 2g (8%) Sugar 66g (132%) Vitamin A 935IU (19%) Vitamin C 4.1mg (5%) Calcium 125mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 jumbo or 12 standard size muffins

Amount Per Serving

Calories 695

% Daily Value*

Serving 0g
Calories 695kcal 35%
Carbohydrates 107g 36%
Protein 9g 18%
Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 119mg 40%
Sodium 428mg 18%
Potassium 304mg 6%
Fiber 2g 8%
Sugar 66g 132%
Vitamin A 935IU 19%
Vitamin C 4.1mg 5%
Calcium 125mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.