These perfect peach and blueberry muffins are buttery, soft, moist, sweet and topped with cinnamon brown sugar streusel. These tender and fruity peach blueberry muffins are great for breakfast or snack!
Summer, Summer oh I love me some summertime. And one of my favorite things about summertime is the awesome fruits that arrive with the warm weather – strawberries, peaches, blueberries, cherries, and all sorts of melons. So when I noticed I still have an super abundance of blueberries still remaining from my farmer’s market purchases, I decided muffins for the grandbabies were in order.
One of my favorite ways to make muffins is to fill them with fresh fruits, especially seasonal fruits. During summer time (can I just say every time I think of summer I want to sing along with Olaf from Frozen?), I love to make blueberry muffins because blueberries are so sweet, plump and delicious. The hardest thing about fresh blueberries are trying to actually get them home from the farmer’s market. On the particular day I purchased these blueberries my grandson, Peyton, was with me and he was in charge of carrying the berries. Little did I know that he was eating them on the down low while we were finishing our shopping. He ate over half of the berries. I had to actually go purchase more berries. That kid- he could eat his weight in fresh fruit.
Peaches are also one of my favorite summer fruits. So when Saturday morning rolled around and I was on grandbaby duty, I thought, why not make peach blueberry muffins?
These perfect peach blueberry muffins are filled to the brim with fresh fruit, buttery, and perfectly sweet. They are made with a sour cream (or Greek yogurt), which makes the muffins really tender. They are also topped with a yummy cinnamon streusel topping (I love streusel topping on all of my muffins). I hope you enjoy these muffins as much as my grandbabies did (oh and the neighbors, and of course the dog who grabbed two while they were cooling).
Perfect Peach Blueberry Streusel MuffinsCourse: BreakfastCuisine: SouthernDifficulty: Easy
These easy bakery style muffins rise beautifully and are filled with fresh peaches and blueberries.
- Streusel Topping
1/2 cup dark brown sugar
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon of ground cinnamon
4 tablespoons unsalted butter, melted
1/8 teaspoon of salt
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup sour cream or Greek yogurt
1/4 cup of whole milk
2 large eggs
2 teaspoons of pure vanilla
1 cup of diced fresh peaches, plus 1/4 cup of diced peaches for topping
1 cup of fresh blueberries, plus 1/4 cup of fresh blueberries for topping
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Make the streusel topping: In a medium bowl, combine both sugars, cinnamon, salt and melted butter. Using a fork, stir in the flour. The streusel topping will be thick and crumbly. Set aside.
- Whisk the flour, baking soda, baking powder, cinnamon and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes.
- On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined.
- With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
- Fold in blueberries and peaches until well combined. If using frozen blueberries, do not thaw.
- Fill the prepared muffin pan almost all the way to the top with the batter. Sprinkle with the streusel topping all the way to the top, and insert a few dices of peaches and a few blueberries on the top.
- Bake at 425 degrees for 5 minutes to get high muffin top quickly (middle rack). Then reduce oven temperature to 350 degrees and bake for 15-18 minutes so the center cooks, until a toothpick inserted in the middle comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Now enjoy!
- You can either store these muffins in an airtight container for about 3 days or freeze them for up to 2 months. To freeze them, let them cool completely first and then freeze in a Ziploc bag or in a freezer-friendly container. Thaw in the refrigerator or on the countertop.
- If using frozen blueberries, do not thaw.
- Use fresh fruit for best results.
- To get high muffin tops, bake at high temperature (425 degrees F) for the first 5 minutes to get that quick and beautiful lift, and then lower the temperature to 350 degrees F to continue baking.
- Definitely don’t overmix the batter. For muffins, you should always mix until just combined.
- Fill the muffin tin with the batter almost all the way to the top to get the tall muffins.