These blueberry peach muffins with a streusel topping are like a bite of summer in every crumb.
Sweet, juicy peaches mingle with bursts of fresh blueberries in a soft, tender muffin. Great for breakfast, a coffee break, or a afternoon treat.
Blueberry Peach Muffins
Ingredients
Streusel (Crumb Topping)
Muffins
Instructions
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Preheat oven
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
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Make the streusel topping
In a small bowl, combine flour, sugar, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Set aside.
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Mix dry muffin ingredients
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, and cinnamon.
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Mix wet muffin ingredients
In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla until smooth.
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Combine wet and dry ingredients
Add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
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Fold in fruit
Gently fold in the blueberries and peaches.
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Fill muffin cups
Divide batter evenly among the muffin liners or greased cups. Sprinkle a generous amount of streusel topping over each muffin.
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Bake muffins
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Cool
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Note
Recipe Note: If using frozen fruit, do not thaw before mixing into the batter; this helps prevent excess moisture and color bleeding.