Peach Blueberry Muffins

Juicy peaches and fresh blueberries folded into a simple batter make these incredible summer fruit muffins!

I personally think this recipe for easy peach blueberry muffins needs to be on every baker's summer checklist because they have the perfect crumb texture, they are fluffy, and all while being nutrient-dense with whole wheat flour and less sugar than a typical muffin.

I adapted this recipe from my blueberry muffins recipe without milk. I made a fun addition of peaches, cinnamon, and ginger! Frozen blueberries or frozen peaches can be used instead of fresh fruit too.

Last summer, I froze over 100lbs of peaches and these muffins are one of the recipes I created with these BC orchard peaches, along with peach 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 needed, just fold batter together together in a bowl!
• Healthy peach muffins, made with less sugar and with whole wheat flour. They can easily be made dairy-free. If you like the looks of these, check out my other healthy, delicious fruit muffins.
• This is the most perfect summer recipe for peach season, bring these on your summer picnic or trip to the beach. For another summer fruit recipe make my peach oatmeal 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.
• Cinnamon & ginger: I use powered ginger and cinnamon for the best flavorful spice addition - enough for a mouth-watering taste. I found the ginger compliments the peaches well.
• Butter or coconut oil: Use softened butter, or to make these muffins dairy free use soft coconut oil.
• Cane sugar: These muffins are sweetened with white cane sugar. However you can alternativity use brown sugar if you need to.
• Apple cider vinegar: I found when testing this recipe a small amount of acid supports the rise and the taste of the muffins. If you do not have apple cider vingar you can use lemon juice.
• 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) for these muffins. Cut the peaches into the size of canned pineapple tidbits/chunks - you want them to be bite sized pieces.
• 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!

Variations and swaps!

Change up your muffins with these alternative ingredients ideas.

• Other Berries: Love other berries? Try this recipe with strawberries, saskatoons, or raspberries. Want to skip the peaches? Get my detailed recipe for my easy blueberry muffins (no milk needed) 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! Bake them at 350 Farhenheit (175C) for 10-13 minutes.
• Peach blueberry muffins 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! I don't have this streusel in my recipe as I find my kids just eat this part off!

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. They will last 3-4 days.

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. Eat within 6 months.