Juicy peaches and fresh blueberries create these incredible summer fruit muffins! These easy peach blueberry muffins are perfect for snack time or stocking the freezer.
Adapted from my blueberry muffins recipe, with the fun addition of peaches, cinnamon, and ginger! Frozen blueberries and peaches can be used.
Jump to:
- Why you will love this recipe
- Ingredients deets (what you wanna know)
- Using frozen peaches for muffins
- Danika's quick nutrition insight on peaches
- Step-by-step photos for peach blueberry muffins
- Top tips for beautiful blueberry peach muffins
- Variations and swaps!
- How do you store homemade peach muffins?
- Other recipes you may like
- Peach Blueberry Muffins
- Danika Vanderpyl, C.H.N
I froze over 100lbs of peaches last summer and these muffins are one of the recipes I created with these BC orchard peaches, along with peach mango popsicles... 🧡 Both are UNREAL delicious, enjoy. Xx.
Why you will love this recipe
- Enjoy the bakery-style tops from the thick batter that fills each muffin cup, and the high heat in the start baking!
- No mixer is needed for these muffins.
- Healthy peach muffins, made with less sugar and with whole wheat flour. They can easily be made dairy-free.
- A perfect summer recipe in peach season!! Next, try these summer rhubarb muffins.
Ingredients deets (what you wanna know)
I choose simple wholesome ingredients, I don't want them to be too hard to find in the grocery store or small towns! See below the swaps you can use to make these muffins dairy free.
- Whole Wheat Flour: This recipe calls for whole wheat flour. I choose to use organic whole wheat flour because it is more nutrient dense. I find the best price to buy it in bulk.
- Baking Powder & Soda: Using baking powder and baking soda greatly increases the rise in these muffins.
- Sea Salt: Adding salt balances the flavor!
- Cinnamon & Ginger: A flavorful spice addition - enough for a mouth-watering taste. Powdered ginger compliments the peaches well.
- Butter or Coconut Oil: Use softened butter or room-temperature coconut for this recipe.
- Cane Sugar: These muffins are sweetened with sugar, brown sugar can be used in a pinch.
- Eggs: The eggs add texture and rise to the muffins.
- Apple Cider Vinegar or Lemon Juice: This small amount of acid supports the rise and the taste.
- Vanilla: Can you really bake muffins without vanilla? I use homemade vanilla, any works though!
- Peaches: You can use fresh peaches, canned peaches, or frozen peaches that are thawed and drained for this recipe. You will need about 2 peaches (1 cup), cut them into the size of canned pineapple tidbits/chunks.
- Blueberries: Fresh blueberries or frozen blueberries can be used for these muffins. When using frozen blueberries do not defrost them.
See the recipe card below for exact ingredient quantities.
Using frozen peaches for muffins
I tested this recipe using peaches straight from the freezer, they became super moist, more on the soggy side. I tested the recipe again after thawing my peaches, removing the skin, cutting them into small pieces and draining the liquid: this worked awesome!
Danika's quick nutrition insight on peaches
I like to share simple insights from my schooling in Holistic Nutrition.
Peaches are high in vitamin A, vitamin C, potassium, fiber, and contain calcium. Peaches help with digestion and elimination.
This information comes from Prescription for Dietary Wellness by Phyllis A. Balch and The New Whole Foods Encyclopedia by Rebecca Wood.
Step-by-step photos for peach blueberry muffins
Here are photos taken in my kitchen: follow along to make your own muffins! Scroll down to see the recipe card for exact ingredient details.
Preheat: Turn the oven to 425 degrees F.
Mix wet ingredients: Place the eggs, milk, vanilla, apple cider vinegar, soft butter (or coconut oil) in a large mixing bowl. Whisk together until it is well combined, the butter may become slightly chunky and not fully mixed in, that's okay.
Chop the peaches: Remove the skin from the peaches and drain off any extra liquid. Cut the peaches into small chunks (this distributes the fruit much nicer in the muffins so there is peaches in every bite).
Add peaches: Using a spoon stir the peaches into the milk mixture.
Dry ingredients: In a different bowl (yes I have a couple of the same glass bowl!) place the flour, sea salt, baking powder, baking soda, cinnamon, and ginger. Use a whisk to mix everything well. Then toss in the blueberries and cover them with flour.
Fold everything together: Pour the flour blueberry mix into the milk-peach mixture. Use a spatula to stir the batter together, about 12-15 folds, just until everything is incorporated, there may be a few small flour streaks, that's okay.
Do not over-stir to ensure muffins rise well. The batter will be thick (this will stop the fruit from falling to the bottom of the muffins).
Scoop: Line a muffin pan with paper muffin liners. Fill the muffin liners all the way full with batter (they will seem loaded up it's okay because the batter is thick!)
Bake: Place the muffin tin in the preheated oven (425 F) and bake for 9 minutes, then turn the oven down to 375 degrees F and bake for another 9 minutes. Remove muffins from the oven when the center does not look gooey.
Top tips for beautiful blueberry peach muffins
- Don't overmix the batter, only stir the batter about 12 times to get fluffy moist berry muffins.
- Bake at a high temperature to start (425 F) to create a higher muffin dome, then turn the oven down (375 F) to finish baking them completely.
- Let the muffins sit for 5 minutes before removing them from the pan. When muffins are still hot they easily break, letting them cool slightly stops them from crumbling.
- Drain peaches, and remove any juices from canned peaches or frozen peaches before adding them to the muffin batter.
- Use cupcake liners. Because of the high fruit ratio and the bakery-style tops it makes them easier to remove from the pan without breaking them!
- If using frozen blueberries don't thaw them before adding them to prevent the batter from turning blue!
Variations and swaps!
Change it up with these alternative ingredients!
- Other Berries: Love other berries? Try this recipe with strawberries, saskatoons, or raspberries. Want to skip the peaches? Get my detailed recipe for my blueberry muffins here.
- Other stone fruit: Instead of peaches use other summer stone fruit like apricots, nectarines, or plums!
- Toddler friendly: Bake these muffins in a tiny muffin tray to make every toddler squeal for mini blueberry muffins with peaches!
- With streusel: Mix together ⅔ cup brown sugar, ½ cup flour, and ½ cup soft butter to make a crumbly mix. Sprinkle over the muffins before baking to have blueberry peach streusel muffins!
How do you store homemade peach muffins?
Because of the high fruit content, it is best to keep these muffins in the fridge if they are not eaten on the first day of baking. Store them in a container with a paper towel lining the bottom to absorb any moisture.
Freezing: These healthy peach muffins with blueberries are freezer-friendly! Place muffins in an airtight bag or container, and freeze. To dethaw leave muffins on the counter at room temperature for a few hours or overnight.
Other recipes you may like
In summer fruit mode? Try these rhubarb banana muffins or these peach oatmeal muffins next!!
I want to hear if you made these peach blueberry muffins! Please give this recipe a star rating and leave your comments below - I read every single one AND it helps others find this recipe! 🙂
Peach Blueberry Muffins
Equipment
Ingredients
Wet ingredients
- 3 eggs
- ½ cup soft butter or coconut oil room temperature
- ½ cup almond milk or any milk
- 1 tablespoon apple cider vinegar or lemon juice
- 2 teaspoon vanilla extract
Dry ingredients
Fruit
- 1 cup peaches*
- 1 cup blueberries*
Instructions
- Preheat the oven to 425 degrees F.
- Wet ingredients: In a large mixing bowl place the eggs, milk, apple cider vinegar, vanilla, and butter, whisk everything together until well combine, you may have small clumps of butter - this is okay.
- Peaches: Remove any skins from the peaches and chop them into small chunks. Drain off any liquid then add them to the milk mixture.
- Dry ingredients: In another bowl place the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger, and mix well (I find a whisk works best). Add the blueberries to the flour just to coat them in flour.
- Fold batter & Scoop: Pour the flour mixture into the peach milk mixture. Use a spatula to fold the batter together about 12-15 times, only until combined. Line a muffin pan with paper liner, fill the liners all the way full with the thick batter.
- Bake the muffins at 425 degrees F for 9 minutes, and then turn the oven down to 375 F for 9 minutes. They will be turning golden on top and they will not look gooey.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. Let's make snacktime nutrient-dense, and well, easy.
Danika Vanderpyl