Blueberry Peach Muffins

Blueberry Peach Muffins

A delicious, sweet muffin recipe for the mom who loves to bake. These blueberry peach muffins are perfect for breakfast or a snack. This recipe yields 12 muffins that are moist and soft with chunks of peaches and blueberries throughout. The buttery cinnamon sugar coating on top is divine!

prep: 15 mins cook: 20 mins total: 35 mins Servings: 16 Yield: 16 muffins


1 cup peeled and diced fresh peaches

1 tablespoon baking powder

½ cup white sugar

3 cups all-purpose flour

½ cup melted butter

1 pinch salt

1 teaspoon ground cinnamon

3 eggs

½ cup brown sugar

2 tablespoons melted butter

1 cup blueberries

1 cup milk

½ teaspoon ground nutmeg

2 teaspoons white sugar


Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.

In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.

Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Nutrition Facts:

Per Serving: 231 calories; protein 4.3g; carbohydrates 34.3g; fat 8.7g; cholesterol 55.2mg; sodium 136.2mg.

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