Blueberry Peach Muffins

Blueberry Peach Muffins

11 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  Maker of SPLENDA® Sweetener Products

“Sweet, buttery and delicious. These fruity muffins are sure to be a family favorite.”

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Adjust Servings

Original recipe yields 10 muffins



  1. Preheat oven to 350 degrees F. Place paper baking cups in muffin pans.
  2. Combine flour, baking powder and soda; set aside.
  3. Combine milk and yogurt; set aside.
  4. Beat eggs and SPLENDA® Granulated Sweetener at high speed with an electric mixer about 5 minutes. Add melted butter and vanilla; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in blueberries and peaches. Spoon into prepared muffin pans, filling 3/4 full.
  5. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.

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Reviews (11)

Rate This Recipe
It's A New Day

It's A New Day

These were exceptional! I made a few substitutions mostly because it was what I had on hand. I used raspberry fat-free yogurt instead of peach; almond extract instead of vanilla; fat free half and half instead of milk; fresh peaches that I had frozen last summer, thawed and drained; 1/2 c. oat bran substituted for 1/2 c. flour. Next time I will add some nutmeg and use egg beaters. My diabetic hubby loves them!



Appeared to be a tasty muffin but lacked the richness I was expecting. I liked the accent of blueberry and peach but thought the muffin was a bit dry.

Jeff Willis

Jeff Willis

I'm not a big fan of peach, but it mixes well with the blueberries. Moist, not overly sweet.

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Amount Per Serving (10 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 225 mg
  • 9%

Based on a 2,000 calorie diet



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