Easy Blueberry Peach Muffins are the perfect weekend treat. Bursting with fruit and covered with buttery streusel topping (or not), these delicious muffins will quickly become a new favorite.
Get the last of the summer produce and bake up a batch of these delicious muffins. Full of fresh blueberries and peaches, they are a delightful way to start the weekend. What’s better than a warm muffin with your morning coffee? Nothing, that’s what.
Blueberry Peach Muffins with Streusel Topping
Recently, I realized that there was a serious deficiency in muffin recipes on this blog. How is that even possible? I’ve failed you. Clearly, I need to up my game. I vow to remedy this egregious error on my part. In over eight years of being on this space, there should be more than a measly few.
Blueberry and peach (or nectarine) is one of my favorite combos. I’ve made a killer cobbler with that particular combination, so it stands to reason that it would make a delicious muffin. I am a sucker for anything with crumb or streusel topping and thus, these are topped with buttery crumbles.
I made a few without the streusel so I could really taste the muffin and they were just as tasty as the ones with the topping. If you aren’t a fan of the crumb topping, feel free to omit. Although, I can’t imagine not liking that sweet, buttery streusel.
Fresh Blueberry Muffins
Last May, we went blueberry picking. I brought home roughly 12 pounds of berries and stashed the majority in my freezer to get me through until it was time to pick again. I’ve been as stingy as Scrooge about using them until recently because I know I’m only a couple of months away.
Then, my friend Susan, who owns the farm where we pick our berries called me. She laughed when I told her how I’d been doling them out like wartime rations. She said that if I needed berries, she knew where I could get some! Thank goodness for farmer friends!
Now, onto these easy blueberry peach streusel muffins. These had to be easy muffins, as in – I don’t need 5 bowls and half the morning to get these done. Easy? Check. Blueberry and Peach? Check. Streusel? Check. Let’s get baking.
EASY BLUEBERRY PEACH STREUSEL MUFFINS
Whether you are a beginner level baker or a seasoned pro, this recipe works for everyone. Muffins are a great starting point for those that are new to baking because they don’t require anything more than a bit of mixing and stirring.
That being said, I am an old hat at this and I welcome recipes that require nothing more than a bit of stirring. There is comfort in knowing that it is an easy, straightforward task and you are all but guaranteed a good result. Especially when that result is warm muffins full of fresh fruit and buttery streusel topping.
Look at all of that fruity goodness. This little guy was at the end of the batter bowl, so he was sacrificed for cutting open. And then, promptly inhaled.
USED IN THIS RECIPE:
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For the Muffins
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 stick butter, room temp
- zest from 1/2 lemon
- 1/2 cup milk
- 2 eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup blueberries
- 1 cup peaches, diced
For the Streusel
- 1/4 cup oats
- 1/2 cup flour
- 1/2 stick butter, melted and cooled
- 1/4 cup brown sugar
- Preheat oven to 400°F. Line a muffin tin with papers, butter and flour the pan or coat with nonstick baking spray. Whichever method you prefer.
- In a small bowl, combine all the ingredients for the streusel and mix until you have coarse crumbs. Set aside.
- Combine flour, baking powder, salt and lemon zest in a small bowl, whisk to combine and set aside.
- With an electric mixer, cream butter and sugars until fluffy, about 3 - 4 minutes, then add eggs one a time. Beat to combine. Add milk, then dry ingredients and mix until barely combined. Do not mix until uniform at this point.
- Add fruit by folding in with a spatula, making sure to scrape the bottom of the bowl. Again, do not overmix. This will make your muffins tough.
- Fill muffin tins 2/3 full. Sprinkle each muffin with streusel topping.
- Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs on it.
- Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
I used frozen peaches because they are not in season right now. If you are making these during the summer months, I wholeheartedly advocate for fresh peaches.
Amount Per Serving: Calories: 294Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 236mgCarbohydrates: 41gFiber: 1gSugar: 18gProtein: 5g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.