Best 3 Blueberry Peach Muffins Recipes
Blueberry peach muffins are a classic breakfast treat that combines the sweetness of ripe blueberries and peaches with the tender, fluffy texture of a muffin. Whether you're looking for a quick and easy weekday breakfast or a special treat for a weekend brunch, these muffins are sure to satisfy your cravings. With just a few simple ingredients and a little bit of time, you can create a batch of delicious blueberry peach muffins that will be a hit with everyone who tries them.
Here are our top 3 tried and tested recipes!
BLUEBERRY PEACH MUFFINS
My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 14
Steps:
- 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 : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g
BLUEBERRY PEACH MUFFINS
Patricia Ford in Joussard, Alberta shares her treasured, awardwinning recipe for mouthwatering blueberry muffins flavored with peach yogurt. Enjoy!
Provided by Taste of Home
Time 35m
Yield 8 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest. , Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Leftovers may be frozen.
Nutrition Facts : Calories 185 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY PEACH MUFFINS
The combination of blueberries and peaches isn't that commonly used like other combinations... but it should be. These muffins are tender and melt in your mouth. What we really loved is that they're not overly sweet. So, the sweetness from the peaches is noticeable and you taste the slightly tart blueberries. The buttered spiced...
Provided by Beth Streeter
Categories Other Breakfast
Time 50m
Number Of Ingredients 16
Steps:
- 1. MUFFIN DIRECTIONS: Preheat oven to 400 degrees.
- 2. In a large bowl, stir together flour, sugar, brown sugar, baking powder, and salt.
- 3. In a separate bowl, mix together eggs, milk, and melted butter until well blended.
- 4. Pour the wet ingredients into the dry and mix until blended.
- 5. Fold in blueberries and peaches.
- 6. Grease muffin tins or line with paper liners and fill 1/2 to 3/4 full.
- 7. Bake for 18 to 20 minutes or until toothpick or cake tester comes out clean.
- 8. Melt the buttr. In another small bowl, stir together topping sugar, cinnamon, and nutmeg.
- 9. With a pastry brush, brush the top of muffins with melted butter.
- 10. Sprinkle with sugar mixture.
- 11. Cool over a wire rack.
Tips:
- For the best results, use fresh blueberries and peaches. If using frozen fruit, thaw it completely before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make sure your muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, they're done.
- Let the muffins cool for a few minutes before serving. This will help them to hold their shape.
- You can store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These blueberry peach muffins are a delicious and easy-to-make breakfast or snack. They're perfect for a summer brunch or potluck, and they're also a great way to use up fresh blueberries and peaches. With their sweet and juicy flavor, these muffins are sure to be a hit with everyone who tries them.
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