Easy Blueberry Peach Muffins are the perfect weekend treat. Bursting with fruit and covered with buttery streusel topping, these delicious muffins will quickly become a new favorite. Muffin lovers should also try these banana muffins with cinnamon streusel.
Get the best 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
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.
Peach blueberry 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.
These muffins also needed to be fairly fuss-free, as in – I don’t want an ingredient list as long as my arm nor do I want to spend half of the morning to get these done.
Easy? Check. Blueberries and Peaches? Check. Streusel? Check. Let’s get baking.
To make these blueberry muffins with streusel, we need a few mixing bowls. One for dry ingredients, one for wet ingredients and one for the streusel topping.
Easy streusel topping for muffins
The streusel topping for these muffins is super simple. No cutting in butter or working the mixture between your fingers.
We wanted easy, remember? Just stir the melted butter together with the brown sugar, oats and flour. Break it up into little crumbles when topping the muffins.
The muffin method, which isn’t just for muffins, is basically this:
- Dry ingredients in one bowl
- Wet ingredients in another bowl
- Pour wet into dry
- Stir until flour is mostly incorporated
- Bake your muffins
I prefer using a rubber spatula to stir the batter, as it’s easier to scrape the bottom of the bowl to incorporate the flour instead of stirring with a spoon.
Nonstick muffin pans are perfect for those who don’t want to use paper liners. This pan is great because of the wider edges that allow you to grip the pan without accidentally sticking your thumb into a muffin.
For those looking for an uncoated muffin pan, I go straight to commercial bakeware, like this traditional muffin pan. There is no non-stick coating on this pan, so no worries about scratching it.
I would not recommend silicone pans for muffins, as they don’t brown and that’s part of the charm of a muffin.
More recipes using the muffin method
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For the Muffins
- 2 cups all-purpose flour (I used White Lily, as it is a low-protein flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- zest from 1/2 lemon
- 1/2 cup milk
- 2 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 stick butter, melted and cooled
- 1 cup blueberries
- 1 cup peaches, peeled and 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.
- Combine milk, eggs, sugars and butter in separate bowl and whisk to incorporate.
- Pour wet ingredients over dry ingredients. Gently stir with a spatula until not quite fully mixed.
- 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.
Frozen peaches can be substituted when fresh peaches are not in season. If you are making these during the summer months, I wholeheartedly advocate for fresh peaches.
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Serving Size:1 muffin
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.
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Thanks for stopping by! Have a delicious day 🙂
Originally published 3/5/18, most recent update 6/15/20