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.
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
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.
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla until smooth.
Add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
Gently fold in the blueberries and peaches.
Divide batter evenly among the muffin liners or greased cups. Sprinkle a generous amount of streusel topping over each muffin.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Recipe Note: If using frozen fruit, do not thaw before mixing into the batter; this helps prevent excess moisture and color bleeding.
