Easy Blueberry Peach Streusel Muffins
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.
Servings: 1 dozen muffins
Calories: 294kcal
Equipment
Ingredients
For the Muffins
- 2 cups all-purpose flour 240g
- 2 teaspoons baking powder 8g
- ¼ teaspoon salt
- zest from 1/2 lemon
- ½ cup milk 120mL
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sugar 100g
- ¼ cup brown sugar 50g
- 8 tablespoons butter melted and cooled / 113g
- 1 cup blueberries
- 1 cup peaches peeled and finely diced
For the Streusel
- ¼ cup oats
- ½ cup flour
- 4 tablespoons butter melted and cooled / 57g
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F / 200°C. Line a muffin tin with papers, or butter and flour the pan, or coat with nonstick baking spray.
Make Streusel
- In a small bowl, combine all the ingredients for the streusel except the melted butter, and stir to combine. Pour the butter over the mixture, and mix with a fork until you have coarse crumbs. Set aside. *Don't break up the big crumbles – thi is what you want.
Make Muffins
- Combine flour, baking powder, salt and lemon zest in a small bowl, whisk to combine and set aside.
- Combine milk, eggs, sugars, vanilla, and melted butter in separate bowl and whisk to incorporate.
- Pour wet ingredients over dry ingredients. Gently stir with a rubber spatula, or a fork, until not quite fully mixed.
- Add fruit by folding in with a spatula, making sure to scrape the bottom of the bowl. Let batter rest 10 - 15 minutes. *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.
Notes
- 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.
- Frozen blueberries can also be used in place of fresh.
Nutrition
Serving: 1muffin | Calories: 294kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 236mg | Fiber: 1g | Sugar: 18g