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Blueberry Peach Muffins Recipe

Blueberry Peach Muffins with Streusel Topping

iamwinfred
These blueberry peach muffins are exactly what a late-summer morning calls for. Juicy peaches and plump blueberries get folded into a soft, buttery batter, then crowned with a crunchy cinnamon streusel. They bake up tall, golden, and packed with fruit in every single bite. This forgiving recipe requires no fancy equipment or advanced baking skills—just a bowl, a whisk, and about 45 minutes from start to finish.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 245 kcal

Equipment

  • 12-cup muffin pan
  • Paper muffin liners or grease pan well with nonstick spray
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie scoop for even portioning (optional)
  • Wire cooling rack
  • Hand mixer optional, if preferred over whisking by hand

Ingredients
  

For the Streusel Topping

  • 1/3 cup all-purpose flour 43g
  • 1/4 cup light brown sugar 50g, packed
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter 42g, melted

For the Muffin Batter

  • 2 cups all-purpose flour 250g
  • 3/4 cup granulated sugar 150g
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter 113g, melted and slightly cooled
  • 2 large eggs
  • 3/4 cup sour cream 180ml
  • 1/4 cup milk 60ml
  • 1 teaspoon pure vanilla extract 5ml
  • 1 cup fresh blueberries 140g, rinsed and patted dry
  • 1 cup fresh peaches about 2 medium peaches, peeled and diced
  • 1 tablespoon all-purpose flour for tossing with fruit

Instructions
 

  • Make the streusel topping: In a small bowl, stir together flour, brown sugar, and cinnamon. Add melted butter and stir with a fork until mixture resembles wet sand and clumps together when pressed. Refrigerate while making the batter.
  • Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners or grease each cup well.
  • Whisk dry ingredients: In a large bowl, combine flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
  • Mix wet ingredients: In a separate bowl, whisk melted butter with eggs until smooth. Add sour cream, milk, and vanilla, whisking until fully combined.
  • Pour wet ingredients into dry and fold with a rubber spatula just until no dry streaks remain. Do not overmix; a few small lumps are fine.
  • Toss blueberries and peaches with 1 tablespoon flour to prevent sinking. Gently fold floured fruit into the batter using as few strokes as possible.
  • Divide batter evenly among 12 muffin cups, filling each about three-quarters full. Sprinkle chilled streusel over each muffin and press lightly to adhere.
  • Bake for 20-22 minutes until tops are golden and a toothpick inserted in center comes out clean or with moist crumbs. Tent with foil if streusel browns too quickly.
  • Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

  • Fruit prep: Use ripe but firm peaches so they hold their shape instead of turning mushy. Toss fruit in flour before folding to prevent sinking.
  • Do not overmix: Mix the batter only until the flour disappears. Overmixing develops gluten and leads to dense, tough muffins.
  • Chill the streusel: Refrigerating the topping before baking helps it stay crumbly instead of melting flat into the muffins.
  • Frozen fruit option: Use frozen blueberries and peaches without thawing. Add a few extra minutes to the bake time since frozen fruit lowers batter temperature.
  • Variations: Add 1 teaspoon lemon zest to the batter for brightness, or mix 1/4 cup rolled oats into the streusel for extra crunch.
  • Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
  • Reheating: Microwave for 15-20 seconds, or warm in a 300°F oven for about 8 minutes. From frozen, thaw overnight at room temperature first.
  • Loaf version: Use a 9x5-inch loaf pan and bake at 350°F for 55-65 minutes. Tent with foil if streusel over-browns during the longer bake.
  • Fill generously: Filling cups three-quarters full creates that classic bakery-style domed top on your muffins.

Nutrition

Serving: 1muffinCalories: 245kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 190mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 6IUVitamin C: 8mgCalcium: 6mgIron: 6mg
Keyword blueberry peach muffins, breakfast muffins, streusel topping, summer fruit muffins
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